Mi 


9 

9 


OR, 


mu  il* 


'Mflj&t  >» ., 


WRIGHT’S  STEAM  PRESS. 


'•*  *y 


VALUABLE 


RECEIPTS: 


BY  J.  Q.  JACKSON,  A.  M. 


BOSTON: 


WRIGHT’S  STEAM  POWER  PRESS. 


Entered,  according  to  Act  of  Congress,  in  the  year  1846,  by  J.  L.  Smith,  in  the  Clerk? 
Office  of  the  District  Court  of  Massachusetts. 


PREFACE. 

As  we  are  determined  to  give  the  purchasers  of  this  Work  the 
full  value  of  its  cost,  we  will  not  waste  room  with  prefatory  remarks, 
which  may  be  more  usefully  occupied.  The  very  valuable  and  use¬ 
ful  receipts  which  it  contains,  will  cause  the  work  to  speak  its  own 
merits,  much  better  than  we  can  set  them  forth.  Let  every  one 
possess  the  work  as  a  valuable  Companion  and  this  shall  answer 
for  our  Preface.  * 


CONTENTS. 


DOMESTIC  ECONOMY. 

Page. 


Good  Advice  v .  3 

Puddings — various  kinds .  3 — 4 

Pies . 5 

Cakes,  a  great  variety . 5—9 

Iceing  for  cakes .  9 

Bread,  various  kinds .  9 — 10 

Snow  Cream .  10 

Marmalade .  10 

Macaroni .  10 

Y  east  .  11 

Apple  Molasses .  11 

Potato  Balls  .  11 

Blancmange . 12 

Tarts  of  Preserved  fruits .  11 

Raspberry,  Strawberry  and  Peach  Jam. .  12 

Black  Butter .  12 

Baked  Pears .  12 

How  to  preserve  Pumpkins .  13 

Lemon  and  Orange  Custards .  13 

Ice  Cream .  13 

About  Potatoes .  14 

Jelly . . .  14 

Soups . i4 

How  to  make  Bologna  Sausages .  14 

Coffee  and  Cocoa  Shell  s .  15 

Substitutes  for  Tea .  15 

Tomato  Ketchup.. .  15 

Pickling  in  Brine .  16 

DOMESTIC  WINES. 

Currant  and  Grape .  16 


FAMILY  BEER. 

Cottage  —  Spruce—  Ginger — Hop— Pea- 

Shell . ....  17—18 

To  cleanse  foul  Casks .  18 

DYEING,  CLEANSING,  &c. 

Wool,  Woolens,  Ac . 18 — 19 

Change  the  color  of  Hair .  19 

How  to  clean  Veils .  20 

To  eradicate  stains,  grease  and  ink  spots  20 

How  to  clean  gold  lace .  21 

To  clean  gloves .  21 

To  make  colors  fast .  21 

To  cleanse  Paper  Hangings . 21 

To  bleach  wool,  silks  strawbonnets,  Ac.  22 


FARRIERY,  & c. 

To  cure  Worms— Stop  Bleeding — Plaster — 
Bandages — Sores  and  Bruises — Ointment 
—  The  Staggers — Bots — Symptoms  of 
Worms — Remedies — To  make  a  sick 
horse  drink — Foundered  Feet  —  Hoof 
Bound  —  Sore  Backs — Strains — Thrush, 

Ac .  22—26 

To  prevent  the  feet  of  horses  being  balled 

with  snow .  26 

To  prevent  horses  being  teazed  by  fiies  27 
To  bring  horses  from  a  stable  on  fire. . . .  27 
To  prevent  sheep  from  catching  cold. . . .  27 

INK,  PAINT,  POLISH,  &c. 


Ink  of  various  colors . 27 — 28 

Paint  and  White  Wash . 28 

Polish  Stoves,  Ac . 29 

Pomade  for  polishing  furniture . 29 

Blacking,  Ac .  29 — 30 

How  to  make  Oil  Soap . 30 


REMEDIES  FOR  VARIOUS 
COMPLAINTS. 

Inflammation  and  bleeding  at  lungs. .. .  30 

Blows  and  Bruises .  31 

Canker — Cholera  Morbus — Cholera  In¬ 
fantum  .  31 — 32 

Consumption .  32 

Whooping  Cough .  33 

Children  troubled  with  Worms .  33 

Ear  Ache  --Heart  Burn— Hydrophobia  33—34 
Sore  Throat — Sore  Mouth— Ointment 
for  weak  joints — Cure  for  Tooth  Ache 

— Jaundice . 34 — 35 

Making  Composition  Powders  and  Hot 

Drops . 35—36 

How  to  cure  Corns — Warts .  36 

Strengthening  Plaster— Good  Salve . 36 

Nose  Bleed — Sore  Eyes — Sour  Stomach — 
Cuts  and  Wounds— Stomach  Bitters... .  37 

Recovery  of  Drowned  Persons .  38 

Nourishment  for  the  Sick . 39 

List  of  Medicinal  Preparations . 40 

List  of  Herbs . 41 

MISCELLANEOUS. 

Sundry  Receipts  and  Hints . 43 — 18 


SECRETS  REVEALED. 


DOMESTIC  ECONOMY. 

Good  Advice. 

The  mistress  of  a  family  should  have  fixed  hours  for 
all  the  meals,  arranged  to  suit  the  taste  of  her  husband 
and  the  common  customs  of  society.  She  should  take 
care  to  have  them  always  punctually  prepared,  and  all 
pleasant  means  should  be  resorted  to,  to  cause  punctu¬ 
ality  in  all  the  members  of  the  family,  from  the  husband 
down.  But  an  occasional  irregularity  on  the  part  of  the 
husband,  is  to  be  patiently  borne,  and  on  no  account 
should  he  be  charged  with  being  always  late  to  dinner. 
Miss  Edgeworth  says  no  man’s  temper  can  bear  that 
trial. 

PUDDINGS,  PIES,  CAKES,  SALADS,  AND  OTHER  COOKERY 

Marlborough  Pudding. 

Take  nine  apples,  sliced  thin  and  stew  them.  When 
they  are  tender,  rub  them  through  a  sieve  into  a  pan 
where  you  have  put  eight  ounces  of  butter.  The  heat 
of  the  apples  will  melt  the  butter,  which  must,  be  stirred 
together  with  the  apples.  Grate  in  the  outside  of  two 
large  lemons,  and  squeeze  in  the  juice  of  one.  Add  a 
pound  of  powdered  sugar  and  nine  eggs  well  beaten. 
Stir  it  all  well  together,  put  a  lining  of  puff  paste  upon 
a  deep  dish,  pour  in  the  pudding  and  bake  it  in  a  quick 
oven. 

Amber  Pudding. 

Put  a  pound  of  butter  into  a  saucepan,  with  three 
quarters  of  a  pound  of  loaf  sugar,  finely  pounded ;  melt 
the  butter  and  mix  well  with  it.  Then  add  the  yolks 
of  fifteen  eggs  well  beaten,  and  some  fresh  candied 
orange,  first  beaten  to  a  paste.  Or,  it  is  very  good  to 

2a 


4 


SECRETS  REVEALED. 


diminish  the  quantity  of  sugar  and  butter,  and  to  nine 
yolks  of  eggs  add  a  cracker  and  a  half  finely  beaten  in 
a  mortar,  the  peel  of  a  lemon  shred  fine,  and  the  juice 
squeezed  into  the  pudding.  When  baked,  the  pudding 
is  transparent  and  of  the  color  of  amber. 

Potato  Pudding. 

Boil  three  large  mealy  potatoes,  mash  them  very 
smoothly,  with  one  ounce  of  butter,  and  two  or  three 
table-spoonfuls  of  thick  cream ;  add  three  well  beaten 
eggs,  a  little  salt,  grated  nutmeg,  and  a  table-spoonful 
of  brown  sugar.  Beat  all  well  together,  and  bake  it  in 
a  buttered  dish,  for  half  or  three  quarters  of  an  hour,  in 
a  Dutch  oven.  A  few  currants  may  be  added  to  the 
pudding. 

Sweet  Potato  Pudding. 

Boil  the  potatoes  and  mash  them  very  smooth.  To 
two  cupsful  of  potato  add  one  cup  of  sugar,  one  of  but¬ 
ter,  one  glass  of  wine,  five  eggs,  one  nutmeg,  and  the 
grated  rind  of  lemon.  Bake  with  an  under  crust. 

Indian  Fruit  Pudding. 

Take  a  pint  of  hot  milk  and  stir  in  sifted  Indian  meal 
till  the  batter  is  stiff ;  add  a  tea-spoonful  of  salt  and  a 
little  molasses ;  then  stir  in  a  pint  of  whortleberries,  or 
the  same  quantity  of  chopped  sweet  apple.  Tie  it  in  a 
cloth  that  has  been  wet,  and  leave  room  for  it  to  swell, 
or  put  it  in  a  pudding  pan,  and  tie  a  cloth  over — boil  it 
three  hours.  The  water  must  boil  when  it  is  put  in. 

You  can  use  cranberries,  and  eat  it  with  sweet  sauce. 

A  Cheap  and  Quick  Pudding. 

Beat  up  four  eggs,  add  a  pint  of  milk,  and  a  little 
salt,  and  stir  in  four  large  spoonsful  of  flour,  a  little 
nutmeg  and  sugar  to  your  taste.  Beat  it  well,  and 
pour  it  into  buttered  tea-cups,  filling  them  rather  more 
than  half  full.  They  will  bake  in  a  stove  or  Dutch 
oven  in  fifteen  minutes ;  and  if  you  have  company  un¬ 
expectedly  to  dinner,  and  wish  to  add  a  little  dish,  this 
is  a  good  and  cheap  one. 


SECRETS  REVEALED. 


5 


Chicken  Pie. 

Parboil  and  cut  up  neatly  two  young  chickens. 
Take  the  water  in  which  they  have  been  boiled  to 
make  a  gravy,  put  into  it  pepper  and  salt  and  a  thick¬ 
ening  of  flour  and  butter.  Make  a  rich  pie  crust,  put 
it  in  an  earthen  dish  that  has  a  broad  rim.  Boil  six 
eggs  hard,  and  put  the  yolks,  cut  in  two,  into  the  pie, 
along  with  the  chickens ;  thpse  who  are  fond  of  oys¬ 
ters,  like  a  few  laid  round  among  the  pieces  of  chicken. 
Fill  the  dish  with  the  made  gravy,  and  cover  with  a 
thick  rich  crust.  It  will  require  about  an  hour  and  a 
hal  f  to  bake. 

Plain  Mince  Pies. 

A 

Take  two  pounds  of  lean  beef  boiled,  and  one  pound 
•of  suet,  chop  fine ;  three  pounds  of  apples  ;  two  pounds 
of  raisins  or  currants,  one  pound  of  sugar,  a  little  salt, 
pepper,  cinnamon,  cloves,  and  one  nutmeg ;  moisten 
with  new  cider  or  sweet  cream.  Make  a  good  paste, 
and  bake  about  an  hour.  The  currants  must  be  washed 
and  dried  at  the  fire ;  raisins  stoned  and  chopped. 

Little  Turin  Cakes . 

Put  into  a  pan  twelve  spoonsful  of  flour,  and  six 
spoonsful  of  powdered  sugar,  two  eggs,  the  grating  of 
one  lemon,  two  ounces  of  nice  butter,  mix  it  all  well  to¬ 
gether  with  a  wooden  spoon,  till  it  forms  a  manageable 
and  firm  paste.  If  the  eggs  do  not  moisten  it  suffi¬ 
ciently,  add  a  third,  or  if  it  is  too  moist  add  a  little  more 
flour  and  sugar.  Put  your  paste  upon  a  board,  and 
knead  it  until  you  can  form  it  easily  with  the  hand. 
Then  make  it  into  all  kinds  of  forms,  and  little  cakes  of 
a  finger  length.  Place  them  upon  a  tin  sheet.  Then 
take  the  yolk  of  an  egg  beaten,  and  with  a  feather 
mark  the  top  of  the  cakes,  in  imitation  of  gilding. 
Place  the  cakes  in  an  oven,  which  should  be  hotter 
than  for  common  biscuit. 

Chesnut  Cakes. 

Take  a  hundred  chesnuts,  roast  them  nicely,  take 
them  from  the  shells,  and  pound  them  with  two  little 
3a 


6 


SECRETS  REVEALED. 


cakes  of  butter  and  some  thick  cream.  When  they  are 
pounded  fine,  pass  them  through  a  hair  sieve,  taking 
care  that  the  mixture  is  not  too  moist ;  you  can  pound 
over  again  what  will  not  go  through  the  sieve.  Weigh 
the  paste,  and  to  a  pound  put  half  a  pound  of  pow¬ 
dered  sugar,  adding  a  little  vanilla  and  two  ounces  of 
flour,  make  them  into  the  form  of  chestnuts,  and  arrange 
them  in  order  on  a  tin  she«t,  butter  the  sheets  well,  gild 
the  tops  with  the  beaten  yolk  of  an  egg,  and  bake  them 
in  a  very  hot  oven. 

Tea  Cakes. 

With  a  pound  of  flour  rub  a  quarter  of  a  pound  of 
butter ;  add  the  beaten  yolks  of  two,  and  the  white  of 
one  egg,  a  quarter  of  a  pound  of  pounded  loaf  sugar, 
and  a  few  caraway  seeds  ;  mix  it  to  a  paste  with  a  lit-  * 
tie  warm  milk,  cover  it  with  a  cloth,  and  let  it  stand 
before  the  fire  for  nearly  an  hour;  roll  out  the  paste, 
and  cut  it  in'to  round  cakes  with  the  top  of  a  glass,  and 
bake  them  upon  floured  tins. 

Wedding  Cake. 

Good  common  wedding  cake  may  be  made  thus  : — 
Four  pounds  of  flour,  three  pounds  of  butter,  three 
pounds  of  sugar,’ four  pounds  of  currants,  two  pounds 
of  raisins,  twenty-four  eggs,  half  a  pint  of  brandy,  or 
lemon-brandy,  one  ounce  of  mace/and  three  nutmegs. 

A  little  molasses  makes  it  dark  colored,  which  is  desir¬ 
able.  Half  a  pound  of  citron  improves  it ;  but  it  is  not 
necessary.  To  be  baked  two  hours  and  a  half,  or  three 
hours.  After  the  oven  is  cleared,  it  is  well  to  shut  the 
door  for  eight  or  ten  minutes,  to  let  the  violence  of  the 
heat  subside,  before  cake  or  bread  is  put  in. 

To  make  iceing  for  your  wedding  cake,  beat  the 
whites  of  eggs  to  an  entire  froth,  and  to  each  egg  add 
five  tea-spoonsful  of  sifted  loaf  sugar,  gradually ;  beat 
it  a  great  while.  Put  it  on  when  your  cake  is  hot  or 
cold,  as  is  most  convenient.  It  will  dry  in  a  warm 
room,  a  short  distance  from  a  gentle  fire,  or  in  a  warm 
oven. 


SECRETS  REVEALED. 


7 


Common  Batter  Cakes. 

Six  eggs  well  beaten,  two  and  a  half  pints  of  milk, 
one  tea-spoonful  of  'salt,  stir  in  three  pints  of  meal  that 
has  been  thrice  sifted  through  a  common  sifter.  Keep 
the  batter  well  stirred  while  frying,  otherwise  the  meal 
will  settle  at  the  bottom. 

Superior  Jonny-cake. 

Take  one  quart  of  milk,  three  eggs,  one  tea-spoonful 
salseratus,  one  tea  cup  of  wheat  flour,  and  Indian  meal 
sufficient  to  make  a  batter  of  the  consistency  of  pan- 
/cakes.  Bake  quick,  in  pans  previously  buttered,  and 
eat  warm  with  butter  or  milk. 

Cider  Cake. 

Cider  cake  is  very  good,  to  be  baked  in  small  loaves. 
One  pound  and  a  half  of  flour,  half  a  pound  of  sugar, 
quarter  of  a  pound  of  butter,  half  a  pint  of  cider,  one 
tea-spoonful  of  pearlash  ;  spice  to  your  taste.  Bake 
till  it  turns  easily  in  the  pans  :  I  should  tmnk  about 
half  an  hour. 

Sponge  Cake. 

Take  one  pound  of  finely  pulverized  loaf  sugar,  nine 
eggs,  and  twelve  ounces  of  dried  and  sifted  flour.  Beat 
the  eggs,  yolks  and  whites  separately,  nearly  half  an 
hour :  then  beat  the  sugar  with  the  eggs  till  the  whole 
is  of  a  foam,  have  the  oven  ready,  and  stir  in  the  flour 
lightly,  adding  a  grated  nutmeg  and  a  little  cinnamon 
or  mace,  then  put  the  mixture  in  buttered  tins  filled 
only  half  full,  and  bake  about  half  an  hour;  if  in  one 
large  cake  it  will  require  one  hour.  The  oven  should 
be  quick — that  is,  just  heated,  but  not  so  hot  as  to 
scorch. 

Rice  Cakes  with  Butter. 

Beat,  till  extremely  light,  the  yolks  of  nine  eggs ; 
add  half  a  pound  of  sifted  loaf  sugar,  and  the  same 
quantity  of  sifted  rice  flour  ;  melt  half  a  pound  of  fresh 
butter,  and  mix  it  with  the  eggs,  sugar,  and  flour, 
along  with  a  few  pounded  bitter  almonds ;  half  fill 
small  buttered  tins,  and  bake  in  a  quick  oven. 

4a 


8 


SECRETS  REVEALED. 


Caraway  Cakes. 

One  pound  of  flour,  half  a  pound  of  butter  well  M 
rubbed  into  it,  half  a  pound  of  sifted  loaf  sugar,  and 
half  a  teacup  of  caraway  seeds  ;  make  them  into  a  stiff 
paste  with  a  little  cold  water,  roll  It  out  two  or  three 
times,  cut  it  into  round  cakes,  prick  them  and  bake 
them  upon  floured  tins,  in  a  slow  oven.  Currants  may 
be  used  instead  of  caraway  seeds,  if  preferred. 

Tea  Cake. 

T©  make  a  cheap  tea  cake,  take  three  cups  of  sugar, 
three  eggs,  one  cup  of  butter,  one  cup  of  milk,  a  spoon¬ 
ful  of  dissolved  pearlash,  and  four  cups  of  flour,  well 
beat  up.  If  it  is  so  stiff  it  will  not  stir  easily,  add  a  lit¬ 
tle  more  milk. 

A  Light  Cake  to  bake  in  Cups. 

Take  a  pound  and  a  half  of  sugar,  half  a  pound  of 
butter  rubbed  in  two  pounds  of  flour,  one  glass  of  rose 
water,  eight  eggs  well  beaten,  and  half  a  nutmeg. 

Heart  Cakes. 

* 

Beat  one  pound  of  butter  to  cream,  with  some  rose 
water,  one  pound  of  flour  dried,  one  pound  of  sifted 
sugar,  twelve  eggs,  beat  all  well  together ;  add  a  few 
currants  washed  and  dried ;  butter  small  pans  of  a  size 
for  the  purpose,  heart-shaped,  pour  in  the  mixture; 
grate  sugar  over  them ;  they  are  soon  baked.  They 
may  be  done  in  a  Dutch  oven. 

Composition  Cake. 

Take  one  pound  of  flour,  one  pound  of  sugar,  half  a- 
pound  of  butter,  seven  eggs,  half  a  pint  of  cream,  and 
spices  to  your  taste.  Beat  all  well  together,  and  bake 
in  a  buttered  tin,  or  in  cups. 

Buckwheat  Cakes. 

Take  one  quart  of  buckwheat  meal,  a  handful  of  In¬ 
dian  meal,  and  a  tea-spoonful  of  salt,  mix  them  with 
two  large  spoonsful  of  yeast  and  sufficient  cold  water  to 
make  a  thick  batter.  Put  it  in  a  warm  place  to  rise, 


SECRETS  REVEALED. 


9 


which  will  take  three' or  four  hours  ;  or  if  you  mix  it  at 
night,  let  it  stand  where  it  is  rather  cool.  When  it  is 
light,  bake  it  on  a  griddle,  or  in  a  pan.  The  griddle 
must  be  well  buttered,  and  the  cakes  are  better  to  be 
small  and  thin. 

Breakfast  Cake. 

Put  into  a  quart  of  flour  four  ounces  of  butter,  and,  if 
you  use  new  milk,  put  in  three  large  spoonsful  of  yeast; 
make  it  into  biscuits  and  prick  them  with  a  fork.  If 
you  have  sour  milk,  omit  the  yeast,  and  put  a  tea- 
spoonful  of  pearlash  in  the  sour  milk ;  pour  it  while 
effervescing  into  the  flour.  These  biscuits  are  less 
likely  to  injure  the  health,  than  if  raised  with  yeast. 

Iceing  for  Cakes. 

Put  one  pound  of  fine  sifted,  treble  refined  sugar  into 
a  basin,  and  the  whites  of  three  new  laid  eggs;  beat 
the  sugar  and  eggs  up  well  with  a  silver  spoon,  until  it 
becomes  very  white  and  thick  :  dust  the  cake  over  with 
flour,  and  then  brush  it  ofT,  by  way  of  taking  the  grease 
from  the  outside,  which  prevents  the  iceing  from  run- 
ing;  put  it  on  smooth  with  a  palette  knife,  and  garnish 
according  to  fancy;  any  ornaments  should  be  put  on 
immediately,  for  if  the  iceing  get  dry,  it  will  not 
stick  on.  .  W 

Apple  Bread. 

Peel  and  quarter  sweet  apples,  put  them  into  a  pan, 
cover  it  with  paste,  bake  till  quite  soft,  rub  them 
through  a  coarse  sieve,  take  the  pulp  thus  obtained, 
knead  in  flour  to  a  proper  temper,  putting  in  yeast  and 
shortening  sufficient;  then  bake. 

Bight  Corn  Bread. 

Stir  four  pints  meal  into  three  pints  tepid  water ;  add 
one  large  tea-spoonful  salt;  let  it  rise  five  or  six  hours; 
then  stir  it  up  with  the  hand,  and  bake  it  in  a  brisk 
oven.  Another  method  is  to  make  mush,  and  before  it 
grows  cold,  &tir  in  half  a  pint  of  meal.  Let  it  rise  and 
bake  as  the  first. 

5a 


10 


SECRETS  REVEALED. 


To  make  a  Short  Crust. 

Put  six  ounces  of  butter  to  eight  ounces  of  flour,  and  * 
work  them  well  together  ;  then  mix  it  up  with  as  little 
water  as  possible,  so  as  to  have  it  a  stiffish  paste ;  then 

roll  it  out  thin  for  use.  , 

' 

To  make  Potato  Bread. 

Boil  the  potatoes  not  quite  so  soft  as  common,  then 
dry  them  a  short  time  on  the  fire,  peal  them  while  hot, 
and  pound  them  as  fine  as  possible,  next  put  a  small 
quantity  of  pearlash  to  new  yeast;  whilst  it  is  work¬ 
ing  briskly,  add  as  much  rye-meal,  or  flour,  as  can  be 
worked  in.  Mix  the  whole  well  together,  but  do  not 
add  any  water  to  it.  After  the  dough  is  thus  prepared, 
let  it  stand  an  hour  and  a  half,  or  two  hours,  before  it 
is  put  into  the  oven  ;  observe  it  will  not  require  so  long 
baking  as  regular  flour  bread. 

Snow  Cream. 

To  a  quart  of  cream,  add  the  whites  of  three  eggs 
well  beaten,  a  little  sweet  wine,  and  sugar  to  taste; 
whip  it  to  a  froth,  and  serve  in  a  dish. 

Peach  Marmalade. 

Take  the  ripest  soft  peaches,  (the  yellow  ones  make 
the  prettiest  marmalade,)  pare  them  and  take  out  the 
stones ;  put  them  in  the  pari  with  one  pound  of  dry, 
light  colored  brown  sugar  to  two  of  peaches.  When 
they  are  juicy  they  do  not  require  water ;  with  a  silver 
or  wooden  spoon  chop  them  with  the  sugar ;  continue 
to  do  this,  and  let  them  boil  gently  till  they  are  a  trans¬ 
parent  pulp,  that  will  be  a  jelly  when  cold.  Puffs  made 
of  this  marmalade  are  very  delicious. 

✓  ».  jdj  - 

Macaroni. 

Lay  strips  of  toasted  bread  about  the  dish,  as  near 
each  other  as  possible,  boil  the  macaroni  for  three  quar¬ 
ters  of  an  hour,  and  place  it  inside  the  bread,  sprinkle 
over  it  crumbs  of  bread,  then  grated  cheese  a  pretty 
thick  layer,  pour  a  few  drops  of  butter  over,  and  give 
it  a  color  by  holding  over  it  the  hot  shovel. 


SECRETS  REVEALED. 


11 


Yeast. 

Good  housewives,  who  take  pride  in  setting  sweet 
and  light  bread  before  their  families,  feel  vexed  at 
nothing  more  than  bad  yeast.  And  they  are  sometimes 
put  to  a  great  deal  of  trouble  in  procuring  a  good  arti- 
I  cle.  The  following  is  said  to  be  a  good  receipt  for 
making  it :  Boil  one  pound  of  good  flour  and  a  quarter 
of  a  pound  of  brown  sugar,  and  a  little  salt,  in  two 
gallons  of  water  for  an  hour.  When  milk-warm, 
bottle  it  and  cork  it  close  and  it  will  be  fit  for  use  in 
24  hours.  One  pint  of  the  yeast  will  make  18  pounds 
of  bread. 

Apple  Molasses. 

Place  a  number  of  bushels  of  sweet  apples  in  two 
large  brass  kettles,  with  water  just  sufficient  to  steam 
them ;  when  they  have  boiled  soft,  turn  them  into  a 
new  splinter  basket,  containing  some  straw,  and  place 
on  them  a  barrel  head,  and  a  heavy  weight.  The 
juice  may  be  caught  in  a  tub.  Repeat  this  until  you 
have  juice  enough  to  fill  the  kettles  ;  commence  boiling 
it  down,  and  attend  to  it  strictly,  skimming  it,  till  it 
becomes  of  the  consistency  of  cane  molasses.  The  na¬ 
tive  acids  of  the  fruit  impart  a  peculiar  flavor,  other¬ 
wise  it  could  hardly  be  distinguished  from  the  syrup  of 
the  cane. 

To  make  Potato  Balls. 

Mix  mashed  potatoes  with  the  yolk  of  an  egg,  roll 
them  into  balls,  flour  them,  or  egg  and  bread  crumb 
them,  and  fry  them  in  clean  drippings, — or  brown  them 
in  a  Dutch  oven. 

,  Tarts  of  Preserved  Fruits. 

Cover  patty-pans,  or  shallow  tins  or  dishes,  with 
light  puff  paste,  and  lay  the  preserve  in  them,  cover 
with  light  cross  bars  of  puff  paste,  or  with  paste  stars, 
leaves,  or  flowers.  For  the  most  delicate  preserves, 
the  best  way  is  to  bake  the  paste  first,  then  put  in  the 
preserves,  and  ornament  with  leaves,  baked  for  the 
purpose,  on  tins. 

6a 


12 


SECRETS  REVEALED, 


Arrow  Root  Blancmange. 

Dissolve  a  teacupful  of  arrow  root  in  a  little  cold  wa¬ 
ter,  take  one  pint  of  new  milk,  and  one  pint  cream,  boil 
it  for  a  few  minutes  with  six  blades  of  mace,  a  nutmeg 
and  lemon-peel  pounded,  then  add  a  quarter  of  a  pound 
of  sugar,  and  boil  all  together  for  ten  minutes.  Strain  ! 
it  over  the  arrow  root,  and  stir  it  till  it  is  cool. 

Raspberry  Jam. 

Weigh  equal  proportions  of  pounded  loaf  (or  lump) 
sugar  and  raspberries ;  put  the  fruit  in  a  preserving 
pan,  and  with  a  silver  spoon  or  flat  wooden  stick, 
bruise  and  mash  it  well ;  let  it  boil  up,  then  add  the 
sugar,  stirring  it  well  with  the  fruit ;  when  it  boils 
skim  it,  and  then  boil  fifteen  or  twenty  minutes. 

/ Strawberry  Jam 

Is  made  in  the  same  way. 

Peach  Jam. 

Gather  the  peaches  when  quite  ripe,  peel  and  stone 
them,  put  them  into  a  preserving  pan,  and  mash  them 
over  the  fire  till  hot;  rub  them  through  a  sieve,  and  add 
to  a  pound  of  pulp  the  same  weight  of  pounded  loaf  su¬ 
gar,  and  half  an  ounce  of  bitter  almonds,  blanched  and 
pounded  ;  let  it  boil  ten  or  twelve  minutes,  stir  and 
skim  it  well. 

Black  Butler. 

This  is  a  very  nice  preserve  to  spread  on  bread  for 
children,  and  much  healthier  in  the  winter  than  salt 
butter.  Take  any  kind  of  berries,  currants,  or  cherries 
(the  latter  must  be  stoned) — to  every  pound  of  fruit 
allow  half  a  pound  of  sugar,  and  boil  till  it  is  reduced 
one-fourth. 

Baked  Pears. 

Take  a  pound  of  fine  pears ;  peel,  cut  them  in 
halves,  and  take  out  the  cores ;  put  them  into  a  pan 
with  a  few  cloves,  half  a  pound  of  sugar,  and  some 
water.  Set  them  in  a  moderate  oven  till  tender,  then 
put  them  on  a  slow  fire  to  stew  gently ;  add  grated 
lemon  peel. 


SECRETS  REVEALED. 


13 


To  Pres&'ve  Pumpkins. 

Choose  a  thick  yellow  pumpkin  which  is  sweet;  pare, 
take  out  the  seeds,  and  cut  the  thick  part  into  any  form 
you  choose,  round,  square,  egg-shaped,  stars,  wheels, 
&c.,  weigh  it,  put  it  into  a  stone  jar  or  deep  dish,  and 
place  in  a  pot  of  water  to  boil  till  the  pumpkin  is  so  soft 
that  you  can  pass  a  fork  through  it.  The  pot  may  be 
kept  uncovered,  and  be  sure  that  no  water  boils  into  the 
jar.  Take  the  weight  of  the  pumpkin  in  good  loaf  su¬ 
gar,  clarify  it  and  boil  to  syrup  with  the  juice  of  one 
lemon  to  every  pound  of  sugar,  and  the  peel  cut  in  lit¬ 
tle  squares.  When  the  pumpkin  is  soft,  put  it  into  the 
syrup  and  simmer  gently  about  an  hour  or  till  the 
liquor  is  thick  and  rich,  then  let  it  cool  and  put  it  in 
glass  jars  well  secured  from  air.  It  is  a  very  rich 
sweetmeat. 

Lemon  Custard. 

Put  the  juice  of  four  lemons  with  three  ounces  of 
pounded  loaf  sugar  into  a  deep  dish.  Boil  the  grated 
peel  of  one  lemon  and  two  ounces  of  sugar  in  a  quart 
of  cream,  and  pour  it  over  the  sugar  and  juice.  Stir  it 
well.  It  will  keep  several  days. 

Orange  Custard 

May  be  made  in  the  same  manner. 

Ice  Cream. 

Sweeten  thick  rich  cream  with  powdered  white 
sugar ;  make  it  very  sweet.  Essence  of  lemon,  the 
juice  of  strawberries,  or  pine  apples  are  nice  to  flavor 
the  cream  with.  The  juice  should  be  sweetened  before 
mixing  it  with  the  cream.  Put  it  in  an  ice  cream  form. 
If  a  form  cannot  be  had,  a  kettle  with  a  tight  cover 
may  be  substituted.  Set  the  kettle  in  the  centre  of  a 
tub  that  is  large  enough  to  leave  a  space  of  five  inches 
from  the  kettle  to  the  outside  of  the  tub.  Fill  the  space 
round  the  kettle  with  alternate  layers  of  finely  cracked 
ice  and  rock  salt,  leaving  a  layer  of  ice  last,  and  the 
whole  should  be  just  as  high  as  the  kettle.  Care  should 

2 


14 


SECRETS  REVEALED. 


be  taken  to  keep  the  salt  from  the  cream.  The  tub 
should  be  covered  with  a  thick  cloth  while  the  cream  is 
freezing,  and  the  kettle  should  be  constantly  shaken. 

To  Boil  Potatoes  Mealy. 

When  the  water  nearly  boils,  pour  it  out  and  put  in 
cold  salted  water ;  it  makes  them  mealy  without  crack¬ 
ing  them.  q 

To  keep  Potatoes  for  Sea  Provisions . 

Slice  them  and  bake  them  slowly,  and  they  will  keep 
and  form  good  flour  for  years. 

Currant  Jelly. 

Take  the  juice  of  red  currants,  1  lb.,  sugar  6  oz.  Boil 
down. 

Another  method. 

Take  the  juice  of  red  currants,  add  white  sugar, 
equal  quantities. 

Stir  it  gently  and  smoothly  for  three  hours,  put  it 
into  glasses,  and  in  three  days  it  will  concrete  into  a 
firmjelly. 

A  cheap  Rice  and  Meat  Soup. 

Put  a  pound  of  rice  and  a  little  pepper  and  broth 
herbs  into  two  quarts  of  water :  cover  them  close,  and 
simmer  very  softly;  put  in  a  little  cinnamon,  two 
pounds  of  good  ox-cheek,  and  boil  the  whole  till  the 
goodness  is  incorporated  by  the  liquor. 

Another  cheap  Soup. 

Take  an  ox-cheek,  two  pecks  of  potatoes,  a  quarter 
of  a  peck  of  onions,  three  quarters  of  a  pound  of  salt, 
and  an  ounce  and  a  half  of  pepper — to  be  boiled  in 
ninety  pints  of  water,  on  a  slow  fire  until  reduced  to 
sixty.  A  pint  of  this  soup,  with  a  small  piece  of  meat, 
is  a  good  meal  for  a  hearty  working  man.  Some  of 
every  vegetable,  with  a  few  herbs,  may  be  added. 

To  make  Bologna  Sausages. 

Take  a  pound  of  beef  suet,  a  pound  of  pork,  a  pound 
of  bacon  fat  and  lean,  and  a  pound  of  beef  and  veal. 


SECRETS  REVEALED. 


15 


Cut  them  very  small.  Take  a  handful  of  sage  leaves 
chopped  fine,  with  a  few  sweet  herbs.  Season  pretty- 
high  with  pepper  and  salt,  take  a  large  well  cleaned 
gut  and  fill  it.  Set  on  a  sauce-pan  of  water,  and  when 
it  boils,  put  it  in,  first  pricking  it  to  prevent  its  bursting. 
Boil  it  1  hour. 

To  make  Coffee. 

Take  fresh-roasted  coffee,  (a  quarter  of  a  pound  for 
three  persons  is  the  rule,  but  less  will  do ;)  allow  two 
table-spoonsful  for  each  person,  grind  it  just  before 
making,  put  it  in  a  basin  and  break  into  it  an  egg, 
yolk,  white,  shell  and  all.  Mix  it  up  with  the  spoon  to 
the  consistence  of  mortar,  put  in  warm  not  boiling 
water  in  the  coffee  pot ;  let  it  boil  up  and  break  three 
times,  then  stand  a  few  minutes,  and  it  will  be  as  clear 
as  amber,  and  the  egg  will  give  it  a  rich  taste. 

Cocoa  Shells. 

These  should  be  soaked  over  night,  then  boil  them  in 
the  same  water  in  the  morning.  They  are  considera¬ 
bly  nutritious,  and  allowed  to  be  healthy,  and  are 
cheap. 

Substitutes  for  Tea. 

The  fine  green  leaves  of  the  red  raspberry,  gathered 
in  a  fair  day,  and  cured  in  an  open,  airy  room,  are  not 
inferior  to  the  ordinary  teas  of  China,  and  far  more 
healthy.  They  should  be  gathered  in  the  months  of 
September  and  October. 

Another. 

The  first  young  leaves  of  the  common  currant  bush, 
gathered  as  soon  as  they  put  out,  and  dried  on  tin,  can 
hardly  be  distinguished  from  green  tea. 

Tomato  Catchup. 

Sprinkle  upon  half  a  peck  of  tomatoes,  eight  table¬ 
spoonfuls  of  salt,  let  them  remain  a  day  or  two,  then 
boil  them  until  the  skins  will  separate  easily;  pour 
them  into  a  cullender  or  coarse  sieve,  and  press  them 
through,  leaving  the  skins  behind.  Add  eight  table¬ 
spoonfuls  of  black  pepper,  one  spoonful  of  allspice,  six- 


16 


SECRETS  REVEALED. 


teen  red  peppers,  six  spoonfuls  of  mustard,  the  whole 
ground  fine,  and  one  pint  of  good  vinegar.  Simmer  the 
whole  together  until  it  has  wasted  one  third.  Bottle 
tight.  A  portion  intended  to  be  kept  long,  may  be 
boiled  down  to  one  third,  the  corks  sealed ;  it  will  be 
much  richer,  and  will  keep  for  years. 

To  Pickle  in  Brine. 

A  good  brine  is  made  of  bay  salt  and  water, 
thoroughly  saturated,  so  that  some  of  the  salt  remains 
undissolved ;  into  this  brine  the  substances  to  be  pre¬ 
served  are  plunged,  and  kept  covered  with  it.  Among 
vegetables,  French  beans,  artichokes,  olives,  and  the 
different  sorts  of  samphire  may  be  thus  preserved,  and 
among  animals,  herrings. 

To  Ball  by  another  method. 

Mix  brown  sugar,  bay  salt,  common  salt,  each  2  lbs., 
salt  petre,  8  oz.,  water  2  gallons;  this  pickle  gives 
meats  a  fine  red  color,  while  the  sugar  renders  them 
mild  and  of  excellent  flavor.  Large  quantities  are  to  be 
managed  by  the  above  proportions. 

DOMESTIC  WINES* 

Currant  Wine. 

Put  together  the  same  measurement,  of  good  ripe 
currants,  and  pure  water;  mash  the  currants  till  re¬ 
duced  to  a  pulp ;  strain  through  a  thick  woollen  bag. 
Put  it  in  a  barrel,  with  4  pounds  of  sugar  to  every  gal¬ 
lon  of  juice,  leaving  sufficient  space  in  the  barrel  for 
the  liquor  to  ferment.  Bung  it  close,  and  set  it  away 
in  a  cool  place  to  ferment.  Rack  it  off  in  November 
following,  bottle  it  up,  when  it  is  fit  for  use — improves 
with  age. 

Grape  Wine. 

Bruise  good  ripe  grapes.  To  each  gallon  of  grapes, 
add  one  gallon  of  water,  and  let  the  whole  remain  a 
week  without  stirring.  Then  draw  off  the  liquor  care¬ 
fully,  and  put  to  each  gallon  3  pounds  of  lump  sugar. 
Let  it  ferment  in  a  temperate  situation.  When  fer¬ 
mented  stop  it  up  tight.  Bottle  it  six  months. 


SECRETS  REVEALED. 


17 


FAMILY  BEER. 

Cottage  Beer. 

Take  a  peck  of  fresh  wheat-bran,  put  into  10  gallons 
water,  with  three  handsful  of  hops;  boil  the  whole  togeth¬ 
er  in  a  brass  or  copper  kettle,  until  the  bran  and  hops  sink 
to  the  bottom.  Then  strain  it  through  a  hair  sieve  or  a 
thin  sheet  into  a  cooler,  and  when  lukewarm,  add  two 
quarts  molasses.  As  soon  as  the  molasses  is  melted, 
pour  the  whole  into  a  10  gallon  cask,  with  2  table 
spoonsful  of  yeast.  When  the  fermentation  has  sub¬ 
sided,  bung  it  close.  Tap  in  4  days. 

Spruce  Beer. 

Take,  if  white  is  to  be  made,  6  pounds  of  sugar — if 
brown,  as  much  molasses ;  and  a  pint  of  spruce,  with 
10  gallons  of  water. 

Ginger  Beer  Quickly  Made. 

A  gallon  of  boiling  water  is  poured  over  three  quar¬ 
ters  of  a  pound  of  loaf  sugar,  one  ounce  of  ginger,  and 
the  peel  of  one  lemon ;  when  milk-warm,  the  juice  of 
the  lemon  and  a  spoonful  of  yeast  are  added.  It  should 
be  made  in  the  evening,  and  bottled  next  morning,  in 
stone  bottles,  and  the  cork  tied  down  with  twine. 

Good  brown  sugar  will  answer,  and  the  lemon  may 
be  omitted,  if  cheapness  is  required. 

To  make  Hop  Beer. 

For  a  half  brrrel  of  beer,  take  half  a  pound  of  hops 
!  and  a  teacupful  of  ginger;  boil  it  in  a  pailful  and  a  hall 
of  water.  When  brewed,  put  it  warm  into  a  clean 
cask,  with  two  quarts  of  molasses ;  shake  it  well,  and 
fill  the  cask  with  water,  leaving  the  bung  open.  Fill 
the  cask  when  it  works  over. 

To  make  Beer  and  Ale  from  Pea  Shells. 

No  production  of  this  country  abounds  so  much  with 
vegetable  saccharine  matter  as  the  shells  of  green  peas. 
A  strong  decoction  of  them  so  much  resembles,  in  odour 
and  taste,  an  infusion  of  malt  (termed  wort)  as  to  de- 
2* 


18 


SECRETS  REVEALED. 


ceive  a  brewer.  This  decoction,  rendered  slightly 
bitter  with  the  wood  sage,  and  afterwards  fermented 
with  yeast,  affords  a  very  excellent  beverage.  The 
method  employed  is  as  follows : 

Fill  a  boiler  with  the  green  shells  of  peas,  pour  on 
water  till  it  rises  half  an  inch  above  the  shells,  and 
simmer  for  three  hours.  Strain  off  the  liquor,  and  add 
a  strong  decoction  of  the  wood  sage,  or  the  hop,  so  as 
to  render  it  pleasantly  bitter,  then  ferment  in  the  usual 
manner.  The  wood  sage  is  the  best  substitute  for  hops, 
and  being  free  from  any  anodyne  property,  is  entitled 
to  a  preference.  By  boiling  a  fresh  quantity  of  shells 
in  the  decoction  before  it  becomes  cold,  it  may  be  so 
thoroughly  impregnated  with  saccharine  matter,  as  to 
afford  a  liquor,  when  fermented,  as  strong  as  ale. 

To  Cleanse  Foul  Casks. 

Fill  them  with  meal  or  bran  and  water,  and  let  them 
stand  till  fermentation  takes  place;  it  will  entirely 
cleanse  them  without  expense,  as  the  mixture  is  after¬ 
wards  as  good  food  for  swine  as  before. 

DYEING,  CLEANSING,  &C. 

To  dye  Wool  and  Woollen  Cloths  a  Blue  Color. 

Dissolve  one  part  of  indigo  in  four  parts  of  concen¬ 
trated  sulphuric  acid ;  to  the  solution,  add  one  part  of 
dry  carbonate  of  potass,  and  then  dilute  it  with  eight 
times  its  weight  of  water.  The  cloth  must  be  boiled 
for  an  hour  in  a  solution,  containing  5  parts  of  alum, 
and  3  of  tartar,  for  every  32  parts  of  cloth.  It  is  then 
to  be  thrown  into  a  water  hath  previously  prepared, 
containing  a  greater  or  smaller  proportion  of  diluted 
sulphate  of  indigo,  according  to  the  shade  which  the 
cloth  is  intended  to  receive.  In  this  bath  it  must  be 
boiled  till  it  has  acquired  the  wished-for  color. 

To  dye  Woollens  Black.  . 

Wool  is  dyed  black  by  the  following  process.  It  is 
boiled  for  two  hours  in  a  decoction  of  nut-galls,  and 
afterwards  kept,  for  two  hours  more,  in  a  bath,  com- 


SECRETS  REVEALED. 


19 


rosed  of  logwood  and  sulphate  of  iron ;  kept,  during 
he  whole  time,  at  a  scalding  heat,  but  not  boiling. 
During  the  operation,  it  must  be  frequently  exposed  to 
i  he  ahr ;  because  the  green  oxide  of  iron,  of  which  the 
lulphate  is  composed,  must  be  converted  into  red  oxide 
)y  absorbing  oxygen,  before  the  cloth  can  acquire  a 
>roper  color.  The  common  proportions  are  five  parts 
>f  galls,  five  of  sulphate  of  iron,  and  thirty  of  logwood, 
or  every  hundred  of  cloth.  A  little  acetate  of  copper 
s  commonly  added  to  the  sulphate  of  iron,  because  it  is 
hought  to  improve  the  color. 

To  dye  Silks  Black. 

Silk  is  dyed  nearly  in  the  same  manner.  It  is  capa- 
»le  of  combining  with  a  great  deal  of  tan ;  the  quantity 
pven  is  varied  at  the  pleasure  of  the  artist,  by  allowing 
he  silk  to  remain  a  longer  or  shorter  time  in  the  decoc- 
ion. 

To  dye  Cottons  and  Linens  Black. 

The  cloth,  previously  dyed  blue ,  is  steeped  for  24 
Lours  in  a  decoction  of  nut-galls.  A  bath  is  prepared 
ontaining  acetate  of  iron,  formed  by  saturating  acetous 
icid  with  brown  oxide  of  iron :  into  this  bath  the  cloth 
|3  put  in  small  quantities  at  a  time,  wrought  with  the 
and  for  a  quarter  of  an  hour;  then  wrung  out,  and 
ired  again ;  wrought  in  a  fresh  quantity  of  the  bath, 
nd  afterwards  aired.  These  alternate  processes  are 
apeated  till  the  color  wanted  is  given:  a  decoction  of 
lder  bark  is  usually  mixed  with  the  liquor  containing 
1  re  nut-galls. 

To  turn  Red  Hair  Black. 

,  j  Take  a  pint  of  the  liquor  of  pickled  herrings,  half  a 
\  ound  of  lamp-black,  and  two  ounces  of  the  rust  of  iron, 
lix  and  boil  them  for  twenty  minutes,  then  strain  and 
ab  the  liquid  well  into  the  roots  of  the  hair. 

To  change  the  Color  of  Hair. 

'  Hair  may  be  changed  from  a  red,  grey,  or  other  dis- 
greeable  color,  to  a  brown  or  deep  black,  by  a  solution 
f  silver.  The  liquors,  sold  under  the  name  of  hair 


20 


SECRETS  REVEALED. 


waters ,  are,  in  faGt,  no  more  than  solutions  of  silver  in 
aqua-fortis,  largely  diluted  with  water,  with  the  ad¬ 
dition  of  ingredients,  which  contribute  nothing  to  their 
efficacy.  The  solution  should  be  fully  saturated  with 
the  silver,  that  there  may  be  no  more  acid  in  it  than  is 
necessary  for  holding  the  metal  dissolved ;  and  besides 
dilution  with  water,  a  little  spirit  of  wine  may  be  added 
for  the  further  decomposition  of  the  acid.  For  diluting 
the  solution,  distilled  water,  or  pure  rain  water,  must 
be  used ;  the  common  spring  waters  turning  it  milky, 
and  precipitating  a  part  of  the  dissolved  silver.  It  is  to 
be  observed  also,  that  if  the  liquor  touches  the  skin,  it 
has  the  same  effect  on  it  as  on  the  matter  to  be  stained, 
changing  the  part  moistened  with  it  to  an  indelible 
black.  Hair  may  also  be  dyed  of  any  color  in  the  same 
manner  as  wool. 

To  clean  Black  Veils. 

Pass  them  through  a  warm  liquor  of  bullock’s  gall 
and  water;  rinse  in  cold  water;  then  take  a  small 
piece  of  glue,  pour  boiling  water  on  it,  and  pass  the 
veil  through  it ;  clap  it,  and  frame  it  to  dry. 

To  clean  White  Veils. 

Put  the  veil  in  a  solution  of  white  soap,  and  let  it 
simmer  a  quarter  of  an  hour.  Squeeze  it  in  some  warm 
water  and  soap,  till  quite  clean.  Rinse  it  from  soap, 
and  then  in  clean  cold  water,  in  which  is  a  drop  of 
liquid  blue.  Then  pour  boiling  water  upon  a  tea- 
spoonful  of  starch,  run  the  veil  through  this,  and  clear 
it  well,  by  clapping  it.  Afterwards  pin  it  out,  keeping 
the  edges  straight  and  even. 

To  take  Stains  out  of  Silk. 

Mix  together  in  a  phial  2  oz.  of  essence  of  lemon,  1 
oz.  of  oil  of  turpentine. 

Grease  and  other  spots  in  silks,  are  to  be  rubbed 
gently  with  a  linen  rag  dipped  in  the  above  com¬ 
position. 

To  take  out  Spots  of  Ink. 

As  soon  as  the  accident  happens,  wet  the  place  with 


21 


SECRETS  REVEALED. 

1  the  juice  of  sorrel  or  lemon,  or  with  vinegar,  and  the 
•  best  hard  white  soap. 

To  clean  gold  Lace. 

s  Gold  lace  is  easily  cleansed  and  restored  to  its  ojrigi- 
!  nal  brightness  by  rubbing  it  with  a  soft  brush  dipped 
[  in  roche  alum  burnt,  sifted  to  a  very  fine  powder. 

To  remove  Grease  Spots. 

Rub  magnesia  on  the  spot,  and  cover  it  with  clean 
paper,  and  apply  above  it  a  warm  flat-iron.  Repeat 
until  the  spot  is  removed. 

To  clean  White  Kid  and  other  Gloves. 

White  leather  gloves  may  be  cleaned  very  well,  by 
putting  on  one  at  a  timer  and  going  over  them 
thoroughly  with  a  shaving  brush  and  lather.  Then 
wipe  them  off  with  a  clean  sponge,  and  dry  them  on 
the  hands  by  the  fire  or  in  the  sun. 

To  make  Colors  Fast. 

If  a  calico  is  likely  to  fade,  wash  it  in  a  gallon  of 
warm  water,  to  which  is  added  a  large  spoonful  of 
beefs  gall ;  wash  it  without  soap.  This  will  take  out 
spots  from  bombazine,  bombazett,  &c.  It  will  set  any 
color,  silk,  cotton,  or  woollen. 

To  clean  Paper  Hangings. 

Cut  into  eight  half  quarters  a  stale  quartern  loaf; 
with  one  of  these  pieces,  after  having  blown  off  all  the 
dust  from  the  paper  to  be  cleaned  by  means  of  a  good 
pair  of  bellows,  begin  at  the  top  of  the  room,  holding 
the  crust  in  the  hand,  and  wiping  lightly  downward 
with  the  crumb,  about  half  a  yard  at  each  stroke,  till 
the  upper  part  of  the  hangings  is  completely  cleansed  all 
round;  then  go  again  rouud  with  the  like  sweeping 
stroke  downward,  always  commencing  each  successive 
course  a  little  higher  than  the  upper  stroke  had  ex¬ 
tended,  till  the  bottom  be  finished.  This  operation,  if 
carefully  performed,  will  frequently  make  very  old 
paper  look  almost  equal  to  new.  Great  caution  must 
be  used  not  by  any  means  to  rub  the  paper  hard,  nor  to 


22 


SECRETS  REVEALED. 


attempt  cleansing  it  the  cross  or  horizontal  way.  The 
dirty  part  of  the  bread  too  must  be  each  time  cut  away, 
and  the  pieces  renewed  as  soon  as  at  all  necessary. 

To  Bleach  Wool ,  Silks,  Straic  Bonnets,  fyc. 

Put  a  pan  of  lighted  charcoal  into  a  barrel,  strew  an 
ounce  or  two  of  crushed  brimstone  upon  them.  Suspend 
the  article  in  the  top  of  the  barrel,  and  cover  it  over 
very  closely. 

To  take  spots  of  Paint  from  Cotton,  Silks,  fyc. 

Dip  a  pen  in  spirit  of  turpentine,  and  transfer  it  to 
the  paint  spot,  in  sufficient  quantity  to  discharge  the 
oil  and  gluten.  Let  it  stand  some  hours,  then  rub  it. 

For  large  or  numerous  spots,  apply  the  spirit  of  tur¬ 
pentine  with  a  sponge,  if  possible  before  it  is  become 
dry. 

To  extract  Grease  Spots  from  Silks  and  Colored 

Muslins ,  &pc. 

Scrape  French  chalk,  put  it  on  the  grease-spot,  and 
hold  it  near  the  fire,  or  over  a  warm  iron,  or  water- 
plate,  filled  with  boiling  water.  The  grease  will  melt, 
and  the  French  chalk  absord  it,  brush  or  rub  it  off. 
Repeat  if  necessary. 

INJURIES  TO  CATTLE,  &C. 

To  cure  Wounds  in  Cattle. 

When  horses,  cattle,  or  any  of  our  domestic  animals 
are  wounded,  the  treatment  may  be  very  simple,  and 
much  the  same  as  in  the  human  race.  It  is  extremely 
improper  to  follow  a  practice  that  is  common  in  many 
parts  of  the  country  among  farriers,  cow  doctors,  and 
even  shepherds — that  of  applying  to  the  wound,  or  put¬ 
ting  into  the  sore  part,  common  salt,  powder  of  blue 
vitriol,  or  tar,  or  cloths  dipped  in  spirits,  as  brandy, 
rum,  &c.  or  turpentine,  or  any  other  stimulant  articles; 
for  all  such  very  much  increase  the  pain,  and  by  irri¬ 
tating  the  sore,  may  increase  the  inflammation  even  to 
the  length  of  inducing  mortification.  Though  the 


SECRETS  REVEALED. 


23 


treatment  may  be  varied  according  to  circumstances, 
yet,  in  most  cases,  it  may  be  sufficient  to  take  notice  of 
the  following  particulars: — It  will  be  proper  to  wash 
away  any  foulness  or  dirt  about  the  part,  and  to  exam¬ 
ine  particularly  its  condition. 

To  stop  the  Bleeding. 

Should  any  large  blood-vessel  be  cut,  and  discharg¬ 
ing  copiously,  it  will  be  right  to  stop  it,  by  some  lint  or 
sponge,  with  moderate  compression,  or  bandaging,  at 
the  same  time,  and  not  taking  it  off  for  two  or  three 
days.  Should  the  pressure  fail  of  effect,  caustic  appli¬ 
cations,  such  as  the  lunar  caustic,  or  even  the  actual 
cautery,  the  point  of  a  thick  wire,  sufficiently  heated, 
may  be  tried  ;  or,  if  a  surgeon  be  at  hand,  the  vessel 
may  be  taken  up  by  the  crooked  needle,  with  waxed 
thread,  and  then  tied. 

Adhesive  Plaster,  and  Sewing. 

When  there  is  no  danger  of  excessive  bleeding,  and  a 
mere  division  of  the  parts,  or  a  deep  gash  or  cut,  it  will 
be  right  to  adjust  the  parts,  and  keep  them  together  by 
a  strip  of  any  common  adhesive  plaster ;  or,  when  this 
will  not  do  by  itself,  the  lips  of  the  wound,  especially  if 
it  be.a  clean  cut,  maybe  closed  by  one  or  more  stitches, 
with  a  moderately  coarse  needle  and  thread,  which  in 
each  stitch  may  be  tied,  and  the  ends  left  of  a  proper 
length,  so  that  they  can  be  afterwards  removed  when 
the  parts  adhere.  It  is  advised. to  tie  the  threads,  be¬ 
cause  sometimes  the  wounded  part  swells  so  much  that 
it  is  difficult  to  get  them  cut  and  drawn  out,  without 
giving  pain,  and  doing  some  mischief. 

Bandages. 

If  the  part  will  allow  a  roller  or  bandage  to  be  used, 
to  keep  the  lips  of  it  together,  this  may  likewise  be  em¬ 
ployed;  for  by  supporting  the  sides  of  the  wound,  it 
would  lessen  any  pain  which  the  stitches  occasion. 
With  this  treatment  the  wound  heals  often  in  a  short 
time,  or  in  a  few  days,  rarely  exceeding  five  or  six,  and 
sooner  in  the  young  and  healthy,  than  in  the  old  and 

4 


24 


SECRETS  REVEALED. 


relaxed,  and  sooner  in  the  quiet  and  motionless,  than  in 
the  restless  and  active. 

Sores  and  Bruises. 

The  following  has  been  found  useful  as  a  common 
poultice.  “  Fine  bran,  1  quart;  pour  on  it  a  sufficient 
quantity  of  boiling  water  to  make  a  thin  paste;  to  this 
add  of  linseed  powder  enough  to  give  it  a  proper  con¬ 
sistence.”  The  poultice  may  be  kept  on  for  a  week  or 
ten  days,  or  even  longer,  if  necessary,  changing  it  once 
or  twice  a  day;  and  cleansing  the  wound,  when  the 
poultice  is  removed,  by  washing  it  by  means  of  a  Soft 
rag  or  linen  cloth,  with  water  not  more,  than  blood 
warm,  (some  sponges  are  too  rough  for  this  purpose)  ; 
or,  where  the  wound  is  deep,  the  water  may  be  injected 
into  it  by  a  syringe,  in  order  to  clean  it  from  the 
bottom. 

Ointment. 

In  the  course  of  a  few  days,  when  the  wound,  by 
care  and  proper  management  with  the  poultices,  begins 
to  put  on  a  healthy  appearance,  and  seems  to  be  clean 
and  of  a  reddish  color,  not  black  or  bloody,  then  there 
may  be  applied  an  ointment  made  of  tallow,  linseed  oil, 
beeswax,  and  hogs  lard,  in  such  proportion  as  to  make 
it  of  a  consistence  somewhat  firmer  than  butter.  The 
ointment  should  be  spread  on  some  soft  clean  tow,  and 
when  applied  to  the  sore,  it  ought  never  to  be  tied  hard 
upon  it.  This  application  may  be  changed  once  a  day ; 
or  when  nearly  well,  and  discharging  but  little,  once 
in  two  days. 

The  Staggers. 

Bleed  the  animal  copiously,  (the  disease  is  a  true 
apoplexy,)  2h  quarts  at  once;  then  give  him  half  a 
pint  of  linseed  oil,  the  same  of  castor  oil,  40  grains  of 
calomel,  60  grains  of  jalap,  and  two  ounces  of  tincture 
of  aloes.  Give  him  twice  a  day  warm  bran  mashes. 

The  Bots. 

Three  kinds  of  worms  infest  the  bowels  of  horses, 
called  by  the  Farriers,  bots,  truncheons,  and  maw- 


SECRETS  REVEALED. 


25 


worms.  The  bot  infests  the  great  gut  near  the  anus  ; 
it  is  a  small  worm  with  a  large  head,  and  may  be 
frequently  observed  in  the  dung. 

The  truncheon  is  short  and  thick,  with  a  blackish 
head,  and  is  found  in  the  maw,  where,  if  suffered  to 
remain,  it  sometimes  pierces  through,  and  thus  is  many 
a  fine  horse  destroyed. 

The  maw-worm  is  of  ft  pale  red  color,  resembling  an 
earth  worm,  from  two  to  three  inches  long,  occupying, 
also,  the  maw. 

For  Bots  in  Horses. 

Take  of  beeswax,  mutton  tallow,  and  loaf  sugar, 
each  eight  ounces,  put  it  into  one  quart  of  new  milk, 
and  warm  it  until  all  is  melted.  Then  put  it  into  a 
bottle,  and  give  it  just  before  the  wax,  &c.,  begins  to 
harden.  About  two  hours  after  give  physic.  The  effect 
is  that  the  bots  are  discharged  in  large  numbers,  each 
piece  of  wax  having  from  one  to  six  or  eight  of  them 
sticking  to  it,  some  by  the  head,  but  most  by  their  legs 
or  hooks. 

Symptoms  of  Worms  in  Horses. 

Stamping  forcibly  on  the  ground  with  either  of  his 
fore-feet,  and  frequently  striking  at  his  belly  with  his 
hind  ones.  Belly  projecting  and  hard — looking  fre¬ 
quently  behind  him,  and  groaning  as  if  in  great  pain. 

Remedies  for  Worms. 

Keep  the  horse  from  all  kinds  of  food  for  one  day;  at 
night,  give  him  a  small  quantity  of  warm  bran  mash, 
made  as  usual,  and  directly  after,  a  ball  made  of  1 
scruple  of  calomel,  1  scruple  of  turpeth  mineral,  and  as 
much  crumb  of  bread  and  honey  as  will  form  the  mass. 
Next  evening  give,  him  a  pint  of  castor,  and  half  a  pint 
of  linseed  oil.  The  animal  is  then  to  be  fed  as  usual 
for  two  or  three  days,  and  the  same  plan  again  to  be 
employed. 

To  make  a  Sick  Horse  Drink  Freely. 

A  horse  has  a  very  sweet  tooth, — when  he  is  unwell 
and  wont  drink,  mix  molasses  or  coarse  brown  sugar 
in  the  water :  he  will  then  drink  freely. 

3 


26 


SECRETS  REVEALED. 


Foundered  Feet. 

This  is  known  by  the  contraction  of  the  hoof, 
which  will  appear  considerably  smaller  than  the  sound 
one.  The  horse  just  touches  the  ground  with  the  toe 
of  the  foundered  foot  on  account  of  pain,  and  stands  in 
such  a  tottering  way  that  you  may  shove  him  over 
with  your  hand.  * 

Cure. — Take  off  the  shoe,  bleed  freely  from  the  thigh 
vein,  and  purge  two  or  three  times.  Keep  the  hair 
close  trimmed  and  the  parts  clean. 

Hoof  Bound. 

Cut  down  several  lines  from  the  coronet  down  to  the 
toe  all  round  the  hoof,  and  fill  the  cuts  with  tallow  and 
soap  mixed.  Take  off  the  shoes  and  (if  you  can  spare 
him,)  turn  the  animal  into  a  wet  meadow,  where  his 
feet  will  be  kept  moist.  Never  remove  the  sole  nor 
burn  the  lines  down,  as  this  increases  the  evil. 

A  cure  for  sore  backs  of  Horses. 

TheT)est  method  of  curing  sore  backs,  is  to  dissolve 
half  an  ounce  of  blue  vitriol  in  a  pint  of  water,  and  bathe 
the  injured  parts  with  it  four  or  five  times  a  day. 

Strains. 

In  whatever  part  of  the  body,  this  accident  occurs, 
the  treatment  should  be  perfect  rest,  moderate  bleeding 
and  purging  till  the  inflammation  is  reduced,  when  any 
stimulating  embrocation  may  be  used. 

To  cure  the  Thrush  in  Horses’  Feet. 

Simmer  over  the  fire,  till  it  turns  brown,  equal  parts 
of  honey,  vinegar,  and  verdigris,  and  apply  it  with  a 
feather  or  brush  occasionally  to  the  feet.  The  horse  at 
the  same  time  should  stand  hard,  and  all  soft  dung  and 
straw  be  removed. 

To  prevent  the  feet  of  Horses  from  Balling  with  Snow. 

If  the  frog  in  the  hoofs  of  horses  and  the  fetlock-  be 
cleansed,  and  well  rubbed  with  soft  soap,  previously  to 
their  going  out  in  snowy  weather,  it  will  effectually 


SECRETS  REVEALED. 


27 


prevent  their  falling,  from  what  is  termed  balling  the 
snow.  A  number  of  accidents  might  be  prevented  by 
this  simple  precaution. 

To  prevent  Horses  being  Teased  by  Flies. 

Boil  three  or  four  handfuls  of  walnut  leaves  in  a 
gallon  of  water,  and  before  the  horse  goes  out  in  the 
morning,  bathe  with  it. 

•  To  bring  Horses  out  of  a  Stable  on  Fire. 

Throw  the  harness  or  saddle  to  which  they  may 
have  been  accustomed,  over  the  backs  of  the  horses  in 
this  predicament,  and  they  will  come  out  of  the  stable 
as  tractably  as  usual. 

To  prevent  Sheep  from  catching  cold  after  being  Shorn. 

Sheep  are  sometimes  exposed  to  cold  winds  and  rains 
immediately  after  shearing,  which  exposure  frequently 
hurts  them.  Those  farmers  who  have  access  to  the 
sea,  should  plunge  them  into  the  salt  water,  those  who 
have  not  that  opportunity,  and  whose  flocks  are  not 
very  large,  may  mix  salt  with  water  and  rub  them  all 
over,  which  will  in  a  great  measure  prevent  any  mis¬ 
hap  befalling  the  animal,  after  having  been  stript  of  its 
coat. 

INK,  PAINT,  POLISH,  AC. 

To  make  Black  Ink. 

Take  two  gallons  of  soft  water,  a  pound  and  a  half 
of  bruised  galls,  keep  near  a  gentle  heat  for  two  or 
three  weeks,  stirring  often  ;  then  add  half  a  pound  each 
of  copperas,  logwood  chips,  and  gum  arabic,  some  loaf 
sugar,  lemon-peel,  and  a  gill  of  brandy. 

Blue  Ink. 

In  half  a  pint  of  water,  dissolve  half  an  ounce  of  gum 
arabic.  Grind*  some  Prussian  blue  very  fine,  and  add 
'it  in  proportion  as  you  wish  depth  of  color. 

Green  Ink. 

Cream  of  tartar,  one  part ;  verdigris  two  parts  ;  water 
eight  parts.  Boil  until  reduced  to  a  proper  color. 


28 


SECRETS  REVEALED. 


Red  Ink, 

Grind  very  fine,  vermillion  three  parts,  and  carmine 
one  part ;  dissolve  in  the  gum  water  as  for  blue  ink. 

Cheap  White  House  Paint. 

Take  skim-milk,  two  quarts,  eight  ounces  fresh 
slacked  lime,  six  ounces  linseed  oil,  two  ounces  white 
Burgundy  pitch,  three  pounds  Spanish  white.  Slack 
the  lime  in  water,  expose  it  to  the  air,  and  mix  in  about 
one  fourth  of  the  milk ;  the  oil  in  which  the  pitch  is 
previously  dissolved,  to  be  added  a  little  at  a  time ; 
then  the  rest  of  the  milk,  and  afterwards  the  Spanish 
white.  This  quantity  is  sufficient  for  thirty  square 
yards,  two  coats,  and  costs  but  a  few  cents.  If  other 
colors  are  wanted,  use  instead  of  Spanish  white,  other 
coloring  matter. 

A  brilliant  White  Wash. 

Take  half  a  bushel  of  nice  unslacked  lime,  slack  it 
with  boiling  water,  covering  it  during  the  process,  to 
keep  in  the  steam.  Strain  the  liquid  through  a  fine 
sieve  or  strainer,  and  add  to  it  a  peck  of  clean  salt, 
previously  well  dissolved  in  warm  water ;  three  pounds 
of  ground  rice,  boiled  to  a  thin  paste,  and  stirred  in 
boiling  hot ;  half  a  pound  powdered  Spanish  whiting, 
and  a  pound  of  clean  glue,  which  has  been  previously 
dissolved  by  first  soaking  it  well,  and  then  hanging  it 
over  a  slow  fire,  in  a  small  kettle,  within  a  large  one 
filled  with  water.  Add  five  gallons  of  hot  water  to  the 
whole  mixture;  stir  it  well,  and  let  it  stand  a  few  days 
covered  from  the  dirt.  It  should  be  put  on  quite  hot  ; 
for  this  purpose,  it  can  be  kept  in  a  kettle  on  a  portable 
furnace.  It  is  said  that  about  one  pint  of  this  mixture 
will  cover  a  square  yard  upon  the  outside  of  a  house  if 
properly  applied.  Brushes  more  or  less  small  may  be 
used  according  to  the  neatness  of  the  job  required.  It 
answers  as  well  as  oil  paint,  for  wood,  brick,  or  stone, 
and  is  cheaper.  It  retains  its  brilliancy  for  many 
years.  Colouring  matter  may  be  put  in  and  made  of 
every  shade  you  like  ;  lamp  black  in  moderate  quanti¬ 
ties  makes  a  slate  color — Spanish  brown  stirred  in, 


SECRETS  REVEALED. 


29 


will  red,  or  pink,  more  or  less  deep;  yellow  ochre 
stirred  in,  makes  a  yellow  wash  ;  but  chrome,  goes  fur¬ 
ther,  and  makes  a  color  generally  esteemed  prettier. 

To  polish  Stoves. 

Mix  powder  of  black  lead  with  a  little  common  gin 
or  alcohol,  and  lay  it  on  the  stove  with  a  piece  of  linen 
rag ;  then  take  a  dry  but  not  hard  brush,  dip  it  in  some 
of  the  dry  black  lead  powder,  and  rub  it  to  a  beautiful 
brightness. 

To  preserve  Iron  f  rom  Rust. 

.  Heat  the  iron  to  redness,  just  perceptible  in  the  dark, 
then  cool  it  in  tallow. 

To  Mend  Cracks  in  Stoves. 

Take  equal  parts  of  wood  ashes  and  common  salt, 
and  mix  them  with  water,  to  the  consistence  of  mortar ; 
with  this  fill  the  cracks. 

Pomade  for  Waxing  Furniture. 

Melt  over  a  moderate  fire,  in  a  very  clean  vessel,  two 
ounces  of  white  or  yellow  wax ;  and  when  liquefied, 
add  four  ounces  of  good  essence  of  turpentine.  Stir  the 
whole  until  it  is  entirely  cool,  and  the  result  will  be  a 
kind  of  pomade  fit  for  waxing  furniture,  and  which 
must  be  rubbed  over  them  according  to  the  usual 
method.  The  essence  of  turpentine  is  soon  dissipated  : 
but  the  wax,  which  by  its  mixture  is  reduced  to  a  state 
of  very  great  division,  may  be  extended  with  more 
ease,  and  in  a  more  uniform  manner.  The  essence 
soon  penetrates  the  pores  of  the  wood,  calls  forth  the 
color  of  it,  causes  the  wax  to  adhere  better,  and  the  lus¬ 
tre  which  thence  results  is  equal  to  that  of  varnish, 
without  having  any  of  its  inconveniences. 

Good  Blacking. 

Take  ivory  black  and  molasses  each  twelve  ounces, 
spermaceti  oil  four  ounces,  white  wine  vinegar  two 
quarts,  mix  together. 

Water-proof  Blacking. 

Take  three  ounces  of  spermaceti,  melt  in  an  earthen 


30 


SECRETS  REVEALED. 


vessel  over  a  slow  fire ;  add  six  drachms  India-rubber, 
cut  into  thin  slices,  let  it  dissolve ;  then  add  eight 
ounces  tallow,  two  ounces  hog’s  lard,  and  four  ounces 
amber  varnish ;  mix,  and  it  will  be  fit  for  use. 

To  'prepare  Water  Proof  Boots. 

Boots  and  shoes  may  be  rendered  impervious  to 
water  by  the  following  composition. — Take  3  oz.  of 
spermaceti,  and  melt  it  in  a  pipkin,  or  other  earthen 
vessel,  over  a  slow  fire :  add  thereto  six  drachms  of 
India  rubber,  cut  into  slices,  and  these  will  presently 
dissolve.  Then  add,  seriatim ,  of  tallow,  8  ounces; 
hog’s  lard,  2  ounces ;  amber  varnish,  4  ounces.  Mix, 
and  it  will  be  fit  for  use  immediately.  The  boots  or 
other  material  to  be  treated,  are  to  receive  two  or  three 
coats,  with  a  common  blacking  brush,  and  a  fine  polish 
is  the  result. 

Oil  of  Soap ,  for  removing  Paint ,  Grease  Spots ,  Spc. 

Take  one  half  pint  of  spirits  of  hartshorn,  one  half 
pint  of  alcohol,  one  half  pint  of  urine,  and  a  table¬ 
spoonful  of  salt.  Put  it  into  a  bottle,  and  shake  it  well ; 
apply  with  a  sponge. 

REMEDIES  FOR  VARIOUS  COM¬ 
PLAINTS  WHICH  AFFLICT 
THE  HUMAN  BODY. 

A  New  and  Valuable  Remedy  to  check  Inflammation  of 

the  Lungs. 

Take  a  small  Garlic  and  boil  in  half  a  pint  of  milk, 
into  which  infuse  a  piece  of  Saltpetre  as  big  as  a  com¬ 
mon  pea.  Drink  this  warm  before  going  to  bed.  Con¬ 
tinue  the  use  of  it  every  night  as  long  as  you  please. 
It  is  so  pimple  and  easy  of  preparation,  and  has  already 
afforded  so  much  relief  to  a  friend,  that  we  can  confi¬ 
dently  recommend  it. 

Bleeding  at  the  Lungs ,  or  Spitting  Blood. 

To  check  the  bleeding,  let  the  patient  eat  freely  of 
raw  table  salt.  Loaf  sugar  and  rosin,  equal  parts  pow- 


SECRETS  REVEALED. 


31 


dered,  take  a  tea-spoonful  four  or  five  times  a  day ;  it 
will  be  found  of  great  use.  A  tea  made  of  Yarrow,  is 
very  useful  in  this  complaint. 

Choose  a  light  diet,  chiefly  of  milk  and  vegetables, 
and  avoid  all  hot  and  stimulating  drinks.  A  plaster 
compounded  of  tar  and  hemlock  gum  should  be  worn 
upon  the  side  and  breast,  if  the  patient  suffers  pain. 

Blows  and  Bruises. 

An  ointment  made  of  fresh  winter-green  (checker- 
berry)  leaves,  simmered  in  lard,  and  a  little  turpentine 
added  to  it,  is  excellent  for  blows  and  bruises.  Worm¬ 
wood,  macerated  in  boiling  water,  and  repeatedly  ap¬ 
plied,  will  speedily  remove  pain,  prevent  swelling,  dis¬ 
coloration,  &c.  Likewise,  a  poultice  made  of  elder 
flowers  and  crumbs  of  bread,  boiled  in  equal  parts  of 
vinegar  and  water,  and  renewed  in  its  application  twice 
a  day,  will  be  found  an  excellent  remedy.  The  above 
ointment  may  be  used  after  discontinuing  the  use  of 
poultices. 

Canker. 

A  tea  made  of  equal  parts  of  the  inside  of  hemlock 
bark,  sumach  bark  or  the  berries,  raspberry  leaves  and 
bayberry  bark,  is  very  useful  in  this  complaint.  It 
may  be  drank  at  pleasure.  Either  of  these  articles 
taken  separately  is  very  good. — Blue  Yiolet  flowers  or 
leaves  are  also  excellent. 

Cholera  Morbus. 

The  Cholera  Morbus  is  a  violent  vomiting  and  purg¬ 
ing  of  bile,  attended  also  with  severe  pain  in  the  stom¬ 
ach  and  bowels.  It  is  a  dangerous  disease,  resulting  in 
death  frequently  in  a  few  hours. 

Apply  flannel  cloths,  wrung  out  in  hot  water  or  spir¬ 
its,  over  the  whole  surface  of  the  stomach.  Immerse 
the  feet  in  warm  water,  or,  if  the  patient  be  in  bed, 
bottles  filled  with  hot  water,  and  kept  to  the  feet,  will 
answer.  Drink  freely  of  warm  pennyroyal  tea  and 
composition  powders.  If  these  means  fail,  give  60 
drops  of  paregoric,  and  put  a  strong  poultice  of  mus- 


32 


SECRETS  REVEALED, 


tard  upon  the  stomach.  When  the  pain  subsides,  give 
a  dose  of  castor  oil,  to  caary  off  the  remaining  bile. 
Those  subject  to  this  disease  should  always  wear  a 
flannel  next  their  body,  be  cautious  of  their  diet,  and 
avoid  exposure  to  the  damp,  cold  air. 

Cholera  Infantum. 

This  disease  prevails  during  the  summer,  and  attacks 
children  from  a  week  after  birth  till  two  or  three  years 
old.  It  is  attended  with  vomiting — purging  of  green 
or  yellow  matter,  of  slime,  or  of  blood — attended  with 
pain,  swelling  of  the  belly,  and  heat  of  the  skin,  grow¬ 
ing  worse  towards  evening.  It  is  generally  attributed 
to  hot  weather,  and  it  is  aggravated  by  teething,  or  ex¬ 
cessive  use  of  fruit. 

In  this  disease  the  stomach  and  bowels  must  be  evac¬ 
uated,  and  afterwards  give  charcoal  and  magnesia,  or 
the  latter  alone.  When  there  is  much  irritability,  clys¬ 
ters  of  flaxseed  tea,  mutton  broth,  and  starch,  with  a 
little  laudanum  in  them,  will  give  ease.  Fomentations 
to  the  bowels  and  abdomen  are  useful.  After  the  vio¬ 
lence  of  the  symptoms  is  over,  give  the  peruvian  bark 
in  powder  or  decoction,  adding  a  little  nutmeg.  Or  use 
a  tea  of  avens,  or  bay  berry  root,  or  the  leaves  of  red 
raspberry.  The  removal  of  children  to  the  country, 
abstaining  from  fruit,  the  use  of  flannel,  and  the  cold 
bath,  are  means  prescribed  for  prevention. 

Consumption. 

If  the  disease  is  taken  early,  much  good  may  be 
done  by  a  change  of  climate,  a  milk  diet,  exercise  on 
horseback.  A  voyage  on  the  salt  water  or  removal  to 
the  high  table  lands  of  some  western- prairie,  is  the  most 
sure  remedy  for  this  complaint;  it  is  in  fact  the  only' 
course  that  will  prove  effectual.  Rice  and  milk,  barley 
and  milk,  boiled  with  a  little  sugar,  is  very  proper  food. 
Also,  ripe  fruits  roasted  or  boiled  ;  shell  fish,  especially 
oysters  eaten  raw,  drinking  the  juice  with  them. 
Chicken  broths,  and  jellies  of  calves’  feet,  and  the  like, 
are  very  nourishing. 


33 


.  SECRETS  REVEALED. 

Hooping  Cough. 

The  principal  danger  to  be  guarded  against  in  this 
complaint,  is  an  inflammation  of  the  lungs.  It  will  be 
proper  therefore  to  give  slight  emetics  frequently,  of 
wine  of  ipecac,  or  tincture  of  lobelia,  to  keep  the  lungs 
free.  Let  the  diet  be  light  and  easy  of  digestion,  and 
the  drink  pennyroyal,  or  life  everlasting,  steeped,  and 
sweetened  with  honey  or  molasses.  Keep  the  bowels 
open  with  rhubarb  tincture — a  tea-spoonful  may  be 
given  to  an  infant  twice  a  day,  as  it  may  need.  Let 
the  feet  be  rubbed  two  or  three  times  a  day  with  an 
ointment  made  by  beating  an  onion ,  and  mixing  it 
with  an  equal  portion  of  hog’s  lard.  Apply  a  strength¬ 
ening  plaster  between  the  shoulders.  In  pleasant 
weather  let  the  child  have  fresh  air.  A  change  of  air 
is  very  desirable. 

Children  troubled  with  worms. 

Take  the  leaves  of  sage,  powdered  fine  and  mixed 
with  a  little  honey,  tea-spoonful  for  a  dose ;  or  flour  of 
sulphur  mixed  with  honey,  is  good  for  worms.  Sweet¬ 
ened  milk,  with  a  little  alum  added  to  it,  is  good  to 
turn  worms. 

Croup. 

As  this  is  a  desperate  disease,  and  one  which,  if 
neglected,  will  surely  result  in  death,  active  measures 
should  be  immediately  pursued.  Let  no  time  be  lost 
in  giving  an  emetic — immerse  the  feet  in  warm  water, 
and  put  a  poultice  of  yellow  snuff,  mixed  with  goose 
oil,  upon  the  stomach.  Sweet  oil  will  answer.  Apply 
a  number  of  thicknesses  of  flannel  wet  in  hot  water 
over  the  wind-pipe,  as  hot  as  it  can  be  borne.  Change 
as  often  as  it  cools.  Place  onion  poultices  upon  the 
feet  when  taken  from  the  water. 

Ear  Ache. 

If  the  pain  be  occasioned  by  any  hard  substance  in 
the  ear,  a  few  drops  of  olive  oil  will  relax  the  mem¬ 
brane  ;  if  followed  soon  after  by  a  few  drops  of  sweet 
oil  and  paregoric,  it  will  relieve  the  pain.  If  the  pain 
be  occasioned  by  a  sudden  cold,  let  some  warm  tobacco 
4 


34 


SECRETS  REVEALED. 

smoke,  drawn  through  a  pfpe,  be  infused  into  the  ear. 
Let  the  patient’s  feet  be  immersed  in  hot  or  warm  wa¬ 
ter,  and  the  heart  of  a  roasted  onion  be  placed  in  the 
ear,  and  bound  up,  and  a  warm  brick  be  constantly  { 
applied.  When  the  feet  are  taken  from  the  water,  bind 
roasted  onions  upon  the  feet.  This  will  seldom  fail  to 
give  relief. 

Heartburn. 

This  is  not  a  disease  of  the  heart,  but  an  uneasy 
sensation  of  heat  or  acrimony  about  the  pit  of  the 
stomach,  attended  with  belching,  nausea,  aud  vomit¬ 
ing.  When  occasioned  by  a  sour  stomach,  a  teaspoon¬ 
ful  of  magnesia,  or  carbonate  of  soda,  in  a  little  water, 
will  relieve.  When  owing  to  wind,  use  anise,  corian¬ 
der,  or  caraway  seeds.  When  indigestion  is  the  cause, 
a  dose  of  sweet  tincture  of  rhubarb  will  give  relief. 
When  troubled  with  hot  fumes,  and  vomiting  after 
meals,  three  parts  of  saleratus,  and  one  of  rhubarb, 
finely  powdered,  and  a  tea-spoonful  taken  daily,  in  a 
tumbler  of  cold  water,  sipped  up  in  the  course  of  the 
day,  is  pretty  certain  to  give  relief.  It  may  be  tinc¬ 
tured  with  peppermint  or-  winter-green.  Rhubarb, 
magnesia,  or  soda  lozenges,  are  convenient  to  carry  in 
the  pocket  for  this  disorder. 

Hydrophobia. 

.  When  a  person  has  been  bitten  by  a  mad  dog,  if  it 
be  in  a  fleshy  part,  and  where  there  is  no  danger  of 
hurting  any  large  blood-vessel,  the  parts  adjacent  to 
the  wound  may  be  cut  away.  But  if  this  be  not  done 
soon  after  the  bite  has  been  received,  it  will  be  better 
to  omit  it.  The  wound  may  be  dressed  with  salt  and 
water,  or  vinegar  and  salt,  and  afterwards  dressed 
twice  a  day  with  yellow  basilicon  mixed  with  red  pre¬ 
cipitate  of  mercury.  The  blue  skull-cap  herb  has 
been  regarded  as  a  specific  for  this  disorder. 

'  Ointment  for  Weak  Joints. 

Boil  together  sweet  apple-tree  and  white  oak  bark 
with  a  piece  of  codfish  skin  till  you  obtain  an  extract. 


SECRETS  REVEALED. 


35 


Make  a  plaster  of  this,  and  wear  it  on  the  affected  part. 

It  seldom  fails  of  a  cure. 

Another  simple  remedy,  and  perhaps  the  most  sure, 
is,  to  spread  a  plaster'of  common  soft  soap  on  a  piece 
of  cloth  and  bandage  it  around  the  weak  joint  on  going  • 
to  bed;  repeat  it  a  few  nights  and  it  will  cure  the 
weakness. 

Sore  Throat  and  Sore  Mouth. 

Dr.  Rush  recommends  the  following :  Cayenne  pep¬ 
per  six  ounces,  common  salt  four  drachms,  boiling  wa¬ 
ter  a  pint  and  a  half.  Uet  it  remain  in  a  close  vessel 
for  an  hour,  then  strain  it  through  a  fine  cloth.  Take 
a  table-spoonful  every  hour  or  two.  Or  take  a  tea¬ 
spoonful  of  cayenne,  put  it  to  two  table-spoonsful  of 
hot  vinegar,  stir  it  awhile,  then  strain,  and  sweeten. 
Take  a  tea-spoonful  every  half-hour  till  relieved.  A 
draught  of  cayenne  pepper  sauce  will  often  cure  the 
disorder.  Crane’s-bill  root  chewed,  or  made  into  a  tea, 
is  excellent  for  the  above  complaints. 

A  Radical  Cure  for  the  Toothache. 

Use  as  a  tooth  powder  the  Spanish  snuff  called  si- 
bella,  and  it  will  clean  the  teeth  as  well  as  any  other 
powder,  and  totally  prevent  the  tooth-ache  :  and  make 
a  regular  practice  of  washing  behind  the  ears  with 
cold  water  every  morning;  the  remedy  is  infallible. 

For  Jaundice. 

Take  the  white  of  an  egg  in  a  tumbler  of  cold  spring 
water,  (beat  well  together,)  every  morning  before 
breakfast.  It  cools  the  lungs,  promotes  perspiration, 
invigorates  the  animal  spirits,  promotes  digestion,  and 
creates  an  appetite. 

For  making  Composition  Powders. 

Take  of  barberry  bark  2  lbs,  of  hemlock  bark  1  lb, 
ginger  1  lb,  cloves  2  oz,  cayenne  pepper  2  oz.  Pulver¬ 
ize  in  a  mortar,  and  it  is  fit  for  use.  Dose,  a  tea-spoon¬ 
ful  to  a  large  coffee  cup  of  hot  water.  Sweeten  and 
cream  to  your  liking — good  in  colds,  chiliness,  &c. 


30 


SECRETS  REVEALED. 


For  making  Hot  Drops. 

Take  of  the  best  gum  myrrh,  pulverized,  6  ounces, 
African  cayenne  \  an  ounce,  put  it  into  two  quarts  of 
alcohol,  or  fourth  proof  brandy. 

Cure  for  Burns. 

Take  a  table  spoonful  of  lard,  half  a  table  spoonful 
of  spirits  of  turpentine,  and  a  piece  of  rosin  as  big  as 
a  hickory-nut,  and  simmer  them  together  till  melted.  It 
makes  a  salve,  which,  when  cold,  may  be  applied  to  a 
linen  cloth  and  laid  over  the  burn.*  If  immediately 
wanted,  spread  it  on  the  cloth  as  soon  as  melted — it 
will  very  soon  cool.  I  have  seen  it  applied  after  the 
corroding  effects  of  chemical  poisons,  after  a  foot  has 
been  burnt  by  boiling  sugar,  and  after  severe  scalds, 
and  in  every  case  the  sufferer  obtained  perfect  ease  in 
ten  or  fifteen  minutes  after  it  was  used. — It  may  be 
applied  two  or  three  times  a  day,  or  as  often  as  the 
cloth  becomes  stiff. 

Cure  for  Corns. 

It  is  said,  if  you  bind  a  lock  of  unwrought  cotton  on 
a  corn  for  a  week  or  two,  in  an  unaccountable  manner 
the  corn  will  be  dislodged. 

Cure  for  Warts. 

The  bark  of  a  willow  tree  burnt  to  ashes,  and  mixed 
with  strong  vinegar  and  applied  to  the  parts  will  re¬ 
move  all  warts,  corns  or  excrescences  on  any  part  of 
the  body. 

Strengthening  Plaster. 

Common  Rosin  softened  with  Spirit  of  Turpentine 
and  Olive  Oil,  over  a  gentle  heat  is  as  good  an  article 
as  can  be  obtained. 

Good  Satve. 

I  have  used  a  salve  for  healing  burns,  wounds,  sores, 
&c.,  which  is  composed  of  equal  parts  of  Spruce  Gum 
and  Mutton  Tallow,  with  the  addition  of  a  little  Olive 
Oil,  to  render  it  the  more  soft  and  adhesive.  These  ar¬ 
ticles  are  to  be  so  well  ground  together  that  no  particle 


SECRETS  REVEALED. 


37 


or  grains  of  gum  can  be  felt.  This>  preparation  is  pecu¬ 
liarly  and  preeminently  calculated  to  prevent  bad  odors 
arising  from  sores ;  indeed  the  odor  of  the  salve  is  fra¬ 
grant  and  pleasant ;  besides  it  seems  to  me  to  be  the 
'most  cleansing  and  healing  thing  in  use. 

Sore  Eyes. 

Inflammation  of  the  eyes  may  be  subdued  by  as¬ 
tringent  washes.  Use  a  tea  made  from  raspberry 
leaves,  oak  bark,  hemlock  bark  ;  or  a  wash  composed 
of  five  grains  of  white  vitriol,  to  a  fluid  ounce  of  cold 
water.  *  “Tea  grounds  ”  applied  as  a  poultice  at  night, 
are  often  of  service.  If  these  things  fail,  two  or  three 
leeches  may  be  applied  near  the  seat  of  inflammation. 

Nose  Bleed. 

Children  are  frequently  troubled  with  bleeding  at  the 
nose ;  and  sometimes  are  kept  weak  and  pale  from  the 
loss  of  blood  in  this  way. 

Washing  the  face  and  neck  frequently  in  cold  water 
will,  in  such  cases,  be  of  great  benefit.  Syringing  the 
nostrils  with  strong  alum  water,  four  or  five  times  a 
day,  and  especially  when  the  child  goes  to  bed,  will 
generally  stop  all  this  trouble. 

Sour  Stomach. 

Small  doses  of  calcined  magnesia  will  obviate  sick¬ 
ness  arising  from  acidity  of  the  stomach.  Give  a 
teaspoonful  in  milk,  once,  twice,  or  more  as  may  be 
necessary.  .  . 

Cuts  and  Wounds. 

Always  do  up  the  wound  in  its  own  blood  without 
the  application  of  spirit,  oil,  or  salve.  If  the  wound 
readily  heals,  no  further  attention  is  necessary.  If 
suppuration  takes  place,  use  the  spruce  gum  salve,  or 
simple  cerate. 

Stomach  Bitters. 

An  excellent  strengthening  Bitter  is  made  in  the  fol¬ 
lowing  manner,  viz  :  Take  of  Balm  Gilead  Buds,  \ 
ounce;  Gentian,  £  ounce;  Sarsaparilla,  3  ounces ;  Sas¬ 
safras,  1  ounce.  Boil  the  whole  in  water  for  two  hours  ^ 


38 


SECRETS  REVEALED.- 


leaving  a  full  quart?  when  strained,  add  sugar  and  a 
little  spirit,  to  preserve  from  souring.  Dose,  a  wine 
glass  full  thrice  a  day.  When  this  is  used  for  lung 
complaints,  add  to  the  quart  thirty  grains  of  sulphate 
of  Iron.  For  persons  of  costive  habit,  an  ounce  of 
Rhubarb  may  be  added  before  boiling. 

A  Cure  for  a  Sore  Throat. 

For  children  that  are  troubled  with  this  malady, 
mothers  will  find  a  sure  and  speedy  relief  in  the  use  of 
powdered  alum.  It  should  first  be  burned  on  a  shovel ; 
then  powdered  and  blown  through  a  quill  directly  upon 
the  inflamed  parts.  This  remedy  is  certain,  and  its  ap¬ 
plication  in  families  will  be  attended  with  most  satisfac¬ 
tory  results. 

Important  Discovery  to  cure  Hydrophobia. 

Drink  a  strong  decoction  made  by  boiling  the  bark  of 
the  black  ash,  which  is  a  well  known  cure  for  the  bite 
of  the  rattlesnake,  drinking  a  wine-glass  full  three  times 
a  day  for  eight  days.  This  is  a  very  simple  remedy, 
and  should  at  least  have  a  trial. 

Rheumatic  Liniment.  • 

Mix  1  ounce  olive  oil,  1  ounce  water  of  ammonia,  I 
ounce  oil  of  turpentine,  1  ounce  oil  of  peppermint,  1 
ounce  oil  of  origanum,  and  half  pint  of  alcohol ;  shake 
the  mixture  well,  rub  the  part  affected,  and  wrap  in 
flannel. 

Cure  for  Sick  Headache. 

Take  10  or  15  drops  of  ammonia,  mix  with  water, 
and  drink. 

Recovery  of  Drowned  Persons. 

As  this  little  work  may  fall  into  the  hands  of  some 
one  who  may  hereafter  be  present  when  the  recovery 
of  the  drowned  is  attempted,  it  may  be  proper  here  to 
give  an  outline  of  the  most  successful  method  of  treat¬ 
ment. 

The  first  thing  to  be  done  is  to  get  the  patient  into  a 
warm  and  dry  position,  with  the  head  and  shoulders  a 


SECRETS  REVEALED, 


39 


little  elevated.  With  warm  flannels  rub  the  whole  sys¬ 
tem,  especially  the  hands  and  feet.  If  a  little  ground 
mustard  or  tincture  of  flies,  be  discreetly  used,  it  will 
help  to  warm  and  stimulate  the  body.  Some  warm 
injections  are  to  be  thrown  up  into  the  bowels.  Harts¬ 
horn,  Aqua  Ammonia,  and  other  stimulating  substan¬ 
ces,  are  to  be  applied  to  the  temples,  nostrils,  and  region 
of  the  heart. 

Blowing  into  the  mouth  while  the  nostrils  are  held, 
and  then  relieving  the  mouth  and  nostrils,  while  the 
chest  is  compressed,  so  as  to  get  up  an  artificial  breath¬ 
ing, — administering  a  little  spirit,  and  perhaps  wine  of 
Antimony,  are  the  remedies  found  to  be  most  success¬ 
ful  ;  and  in  all  cases  are  to  be  persevered  in,  for  at  least 
two  hours,  as  it  is  known  that  persons  are  frequently 
restored  even  after  an  elapse  of  four  hours. 

Nourishment  for  the  Sick. 

Beef  Tea.  Cut  a  pound  of  good  beef  into  thin  slices 
simmer  it  with  a  quart  of  water  twenty  minutes,  after 
it  has  once  boiled,  and  been  skimmed;  season  it  if  you 
wish,  and  add  a  little  salt. 

Broth.  Take  two  pounds  of  lean  beef,  five  quarts 
of  water,  simmer  down  to  three  quarts;  add  half  a  cup 
of  rice  and  a  little  salt.  Veal  or  mutton  prepared  the 
same  way. 

Eggs.  Weak  persons  may  take  eggs  in  the  follow¬ 
ing  manner :  Beat  an  egg  very  fine,  add  some  sugar 
and  nutmeg,  pour  upon  it  a  gill  of  boiling  water  and 
drink  it  immediately. 

Gruel.  Take  one  cracker  and  pound  it  fine  ;  then 
pour  one  pint  of  boiling  water  to  it,  add  a  little  sugar 
and  salt.  Grate  some  nutmeg  upon  it. 

Rice  Caudle.  Mix  some  ground  rice  smooth  with  a 
little  cold  water,  then  put  it  into  boiling  water ;  when 
it  becomes  sufficiently  thick  add  a  bit  of  lemon  peel,  or 
cinnamon,  and  sugar  to  taste. 

Milk  Porridge.  Put  a  quart  of  water  in  a  kettle, 
adding  a  little  salt,  and  while  heating,  mix  a  gill  of 
flour  in  a  bowl  of  water,  made  thick,  and  when  the 


40 


SECRETS  REVEALED. 


water  is  boiling  hot,  drop  this  into  it  with  a  spoon;  let 
it  be  well  boiled,  then  add  half  a  pint  of  milk. 

Foreign  Bodies  in  the  Throat. 

Persons  are  frequently  in  danger  of  suffocation  from 
fish  bones,  pins,  &c.,  which  stick  in  the  throat.  The 
moment  an  accident  of  this  kind  occurs,  desire  the  pa¬ 
tient  to  be  perfectly  still,  open  his  mouth  and  look  into 
it.  If  you  can  see  the  obstruction,  endeavor  to  seize  it 
with  your  finger  and  thumb,  or  a  long  slender  pair  of 
pincers.  If  it  cannot  be  got  up,  or  is  not  of  a  nature  to 
do  any  injury  in  the  stomach,  push  it  down  with  the 
handle  of  a  spoon,  or  a  flexible  round  piece  of  whale¬ 
bone,  the  end  of  which  is  neatly  covered  with  a  roll  of 
linen,  or  any  thing  that  may  be  at  hand.  If  you  can 
neither  get  it  up  nor  down,  place  6  grains  of  tartar 
emetic  in  the  patient’s  mouth.  As  it  dissolves,  it  will 
make  him  excessively  sick,  and  in  consequence  of  the 
relaxation,  the  bone,  or  whatever  it  may  be,  will  de¬ 
scend  into  the  stomach  or  be  ejected  from  the  mouth. 

If  a  pin,  button,  or  other  metalic  or  pointed  body 
has  been  swallowed  (or  pushed  into  the  stomach)  make 
the  patient  eat  plentifully  of  thick  rice  pudding,  and 
endeavor  to  prevent  him  from  going  to  stool  for  at  least 
twelve  hours. 

A  list  of  such  Medical  Preparations  and  Herbs  as  every 

family  ought  to  keep  on  hand. 

CASTOR  OIL — Dose,  for  a  child  a  year  old,  a  tea¬ 
spoonful ;  for  an  adult,  a  table-spoonful.  SWEET 
OIL.  SYRUP  SQUILLS— Dose,  for  a  child,  half  tea¬ 
spoonful.  PAREGORIC — Dose,  for  a  child,  from  5  to 
20  drops.  WINE  IPECAC — Dose,  to  act  as  an  emetic, 
15  drops,  repeated  every  fifteen  minutes  till  it  operates'; 
for  an  adult,  a  lea-spoonful  repeated  as  above.  SENNA 
— Dose,  for  an  adult,  a  table-spoonful  of  the  leaves 
steeped.  CAMPHOR.  COMPOSITION— Dose,  adult, 
a  tea-spoonful.  HOT  DROPS — Dose,  adult,  a  tea¬ 
spoonful.  GROUND  MUSTARD.  RHUBARB— 
Dose,  an  adult,  a  tea-spoonful  of  the  powder.  SAGE. 
THOROUGHWORT.  CATNIP.  SPEARMINT. 


SECRETS  REVEALED. 


41 


HORSE-RADISH  LEAVES.  PENNYROYAL. 
VALERIAN.  LOBELIA — Dose,  adult,  a  tea-spoon- 
i  fill  once  in  fifteen  minutes,  till  it  operates.  BURDOCK 
LEAVES.  HOARHOUND.  YARROW. 

A  list  of  the  most  Common  Herbs  and  their  Medicinal 

Properties. 

ALDER.  This  is  an  astringent,  useful  in  bleeding 
at  the  lungs,  or  as  a  wash  for  ulcers. 

BALM  GILEAD  BUDS.  Steeped  in  spirit,  excel¬ 
lent  for  bathing  wounds. 

BURDOCK.  This  is  a  cathartic ;  it  will  produce 
perspiration.  The  leaves  are  good  in  fevers,  to  bind 
upon  the' head  and  feet. 

BLACKBERRY.  This  is  astringent; — very  valu¬ 
able  in  the  dysentery. 

BLUEFLAG.  Useful  in  fevers,  or  to  expel  humors 
from  the  system.  Dose — half  tea-spoonful  three  times 
a  day. 

CAMOMILE  FLOWERS.  Good  for  nervous  com¬ 
plaints — equal  to  Valerian,  if  not  superior. 

CATNIP.  Valuable  for  injections.  In  fevers  it 
promotes  perspiration  without  raising  the  heat  of  the 
!  body. 

GOMFREY.  This  is  mucilaginous;  valuable  in 
coughs  and  all  consumptive  complaints. 

COLTSFOOT.  A  tea  of  this  is  good  for  hoarseness. 

ENGLISH  MALLOWS.  Physical— gentle  and 
soothing — good  for  making  an  ointment. 

GOLDENTHREAD.  This  is  useful  in  bitters ; 
simmered  in  lard  it  makes  a  good  ointment  for  sore 
lips,  hands,  &c. 

GOLDEN  SEAL.  This  corrects  the  bile,  restores 
i  the  organs  of  digestion,  and  promotes  a  discharge  of 
|  urine. 

HARDHACK.  This  is  astringent;  useful  in  the 
diarrhoea,  and  dysentery. 

HOARHOUND.  This  is  valuable,  combined  with 
Thoroughwort,  for  coughs,  colds,  and  all  lung  com¬ 
plaints. 


42 


SECRETS  REVEALED. 


LIFE  EVERLASTING.  This  is  the  most  effica¬ 
cious  of  all  herbs,  in  breaking  up  a  long  standing  cough, 
drank  in  the  form  of  tea  and  sweetened  with  molosses. 

MOUNTAIN  CRANBERRY.  Very  useful  in  bleed¬ 
ing  at  the  lungs. 

MOTHERWORT.  This  will  ease  the  pain  in  the 
nervous  headache. 

MULLEN.  This  is  physical;  good,  simmered  in 
lard,  for  the  piles. 

PEPPERMINT.  Valuable  for  the  colic;  to  prevent 
sickness  at  the  stomach,  &c. 

PLANTAIN.  Good,  combined  with  lard,  for  the 
salt  rheum  ;  its  juice  will  cure  the  bite  of  snakes. 

PENNYROYAL.  This  is  a  stimulant;  it  should 
always  be  given  to  assist  the  operation  of  the  Lobelia 
emetic. 

POPLAR  BARK.  This  is  tonic ;  used  in  bitters. 

SKUNK  C  ABB  AG  E.  Promotes  expectoration,  quiets 
the  nerves,  very  useful  in  asthma. 

SASSAFRAS.  Steeped  in  water,  it  is  an  excellent 
wash  for  all  kinds  of  humors. 

SAGE.  Useful  in  fevers  and  for  worms  in  children. 

SAFFRON.  Makes  a  valuable  tea  for  children  afflict¬ 
ed  with  the  measles,  chicken-pox,  and  all  eruptive 
diseases. 

SPEARMINT.  Prevents,  or  will  turn  sickness  at ' 
stomach — cooling — good  in  fevers. 

THOROUGH  WORT.  This  herb  is  both  physical 
and  emetic;  very  valuable  in  fevers,  colds,  coughs,  &c.; 
good  in  bitters. 

VALERIAN.  Good  in  all  nervous  complaints;  a 
swallow  or  two  taken  occasionally  will  produce  the 
same  effect  as  paregoric,  and  is  every  way  preferable 
to  it. 

WORMWOOD.  Valuable  in  sprains  and  bruises; 
drank  as  a  tea,  it  will  cleanse  the  stomach,  and  create 
an  appetite. 

WILD  CHERRY-TREE  BARK.  A  tea  made  of 
this  is  said  to  have  cured  consumption,  if  taken  in 
season. 


SECREtS  REVEALED. 


43 


WINTERGREEN.  This  is  cleansing  to  the  blood ; 
may  be  taken  as  a  tea  or  as  a  syrup. 

YELLOW  DOCK.  This  is  physical  and  bracing ; 
valuable  in  the  piles ;  it  will  purify  the  blood,  and  ex¬ 
pel  bad  humors  from  the  system. 

YARROW.  This  is  useful  in  blood-spitting,  dysen¬ 
tery,  piles,  &c. 

Most  roots  should  be  collected  either  late  in  the  fall, 
or  early  in  the  spring. 

Herbs  should  be  gathered  while  in  blossom.  They 
should  be  dried  in  the  shade  and  packed  up  in  paper 
as  soon  as  they  are  dry. 

Herb  tea,  to  do  any  good ,  should  be  made  very 
strong. 

MISCELLANEOUS  RECEIPTS. 

How  to  save  Oil  and  Candles. 

Use  sunlight  two  hours  in  the  morning,  and  dispense 
with  candles  and  lamps  two  hours  after  9,  P.  M.  The 
morning  sunlight  is  much  cheaper  and  better  than 
evening  lamp  light. 

How  to  save  your  Properly ,  if  your  House  should  be 

consumed  by  fire. 

Get  insured.  No  one  is  entitled  to  much  charity 
after  he  suffers  loss,  if  he  neglects  so  easy  a  method  of 
securing  himself. 

To  make  Leeches  take  hold. 

To  make.leeches  take  hold  on  the  spot  required,  take 
a  piece  of  white  paper,  cut  small  holes  in  it  where  you 
wish  them  to  bite,  lay  this  over  the  place,  and  put  the 
leeches  on  the  paper.  Not  liking  the  paper,  they  will 
take  hold  of  the  skin  where  it  appears  through  the  hole. 

To  prevent  Flies  injuring  Picture  and  Mirror  Frames. 

Boil  three  or  four  leeks  in  a  pint  of  water,  and  wash 
over  the  frames  with  a  brush.  Flies  will  not  go  near 
an  article  thus  washed. 


44 


SECRETS  REVEALED. 


To  Purify  Water. 

Put  into  a  barrel  of  water,  a  table  spoonful  of  finely 
powdered  alum  ;  stir  briskly.  Let  it  settle. 

To  'prevent  the  Smoking  of  a  Lamp. 

Soak  the  wick  in  very  strong  vinegar,  and  dry  it 
well  before  you  use  it ;  it  will  then  burn  both  sweet 
and  pleasant,  and  gives  much  satisfaction  for  the  trifling 
trouble  in  preparing  it. 

To  stop  the  ravages  of  Caterpillars  from  Shrubs,  Plants, 

and  Vegetables. 

Take  a  chafing  dish  with  lighted  charcoal,  and 
place  it  under  the  branches  of  the  tree,  or  bush, 
whereon  are  the  caterpillars :  then  throw  a  little  brim¬ 
stone  on  the  coals.  The  vapor  of  the  sulphur,  which  is 
mortal  to  these  insects,  and  the  suffocating  fixed  air 
arising  from  the  charcoal,  will  not  only  destroy  all  that  i 
are  on  the  tree,  but  will  effectually  prevent  the  shrubs 
from  being,  at  that  season,  infested  with  them.  A 
pound  of  sulphur  will  clear  as  many  trees  as  grow  on 
several  acres. 

Another  method  of  driving  these  insects  off  fruit 
trees,  is  to  boil  together  a  quantity  of  rue,  wormwood, 
and  common  tobacco  (of  each  equal  parts,)  in  common 
water.  The  liquor  should  be  very  strong.  Sprinkle 
this  on  the  leaves  and  young  branches  every  morning 
and  evening  during  the  time  the  fruit  is  ripening. 

•  •  To  destroy  Insects  on  Plants. 

Tie  up  some  flowers  of  sulphur  in  a  piece  of  muslin 
or  fine  linen,  and  with  this  the  leaves  of  young  shoots 
of  plants  should  be  dusted, £or  it  may  be  thrown  on 
them  by  means  of  a  common  swansdown  puff,  or  even 
by  a  dredging-box. 

Fresh  assurances  have  repeatedly  been  received  of 
the  powerful  influence  of  sulphur  against  the  whole 
tribe  of  insects  and  worms  which  infest  and  prey  on  i 
vegetables  Sulphur  has  also  been  found  to  promote 
the  health  of  plants,  on  which  it  was  sprinkled;  and 


SECRETS  REVEALED. 


45 


that  peach  trees  in  particular  were  remarkably  im¬ 
proved  by  it,  and  seemed  to  absorb  it.  It  has  been 
likewise  observed,  that  the  verdure,  and  other  healthful 
appearances,  were  perceptibly  increased  ;  for  the  quan¬ 
tity  of  new  shoots  and  leaves  formed  subsequently  to 
the  operation,  and  having  no^sulphur  on  their  surfaces, 
served  as  a  kind  of  comparative  index,  and  pointed  out 
distinctly  the  accumulation  of  health. 

To  restore  Flowers. 

Most  flowers  begin  to  droop  and  fade  after  being  kept 
during  twenty-four  hours  in  water;  a  few  may  be  re¬ 
vived  by  substituting  fresh  water;  but  all  (the  most 
fugacious,  such  as  poppy,  and  perhaps  one  or  two 
others  excepted,)  may  be  restored  by  the  use  of  hot 
water.  For  this  purpose  place  the  flowers  in  scalding 
water,  deep  enough  to  cover  about  one-third  of  the 
length  of  the  stem  ;  by  the  time  the  water  has  become 
cold,  the  flowers  will  have  become  erect  and  fresh ; 
then  cut  off  the  coddled  ends  of  the  stems,  and  put 
them  into  cold  water. 

To  extinguish  a  Chimney  on  Fire. 

Shut  the  doors,  and  windows,  throw  water  on  the 
'  fire  in  the  grate,  and  then  stop  up  the  bottom  of  the 
chimney. 

Another  method. 

The  mephitic  vapor  produced  by  throwing  a  handful 
of  flour  of  sulphur  on  the  burning  coals,  where  a  chim¬ 
ney  is  on  fire,  will  immediately  extinguish  the  flames. 

To  preserve  Clothes. 

As  clothes,  when  laid  up  for  a  time,  acquire  an  un¬ 
pleasant  odour,  which  requires  considerable  exposure 
to  the  atmospheric  air,  it  will  be  prevented  by  laying 
recently  made  charcoal  between  the  folds  of  the  gar¬ 
ments  ;  and  even  when  the  odour  has  taken  place,  the 
charcoal  will  absorb  it. 

To  perfume  Clothes. 

Take  cloves,  cedar,  and  rhubarb,  each  one  ounce ; 


46 


SECRETS  REVEALED. 


pulverize,  and  sprinkle  it  in  the  chest  or  drawer.  It 
will  create  a  beautiful  scent,  and  prevent  moths. 

To  destroy  Rats  and  Mice. 

Take  equal  quantities  of  rye  meal  and  unslacked 
lime,  mix  them,  without  adding  any  water.  Put  small 
quantities  in  places  infested  by  the  rats;  they  will  de¬ 
vour  it,  become  thirsty — and  the  water  they  will  drink 
slackens  the  lime  and  destroys  them. 

To  ged  rid  of  Red  Ants. 

A  small  quantity  of  green  sage,  placed  in  the  closet, 
will  cause  red  ants  to  disappear.  The  flour  of  sulphur 
also,  sprinkled  round  the  places  they  frequent,  will 
cause  them  to  disappear. 

Don’t  scald  your  Poultry. 

We  are  informed  by  several  dealers  in  the  article,  that 
the  poultry  usually  brought  to  this  market  is  much 
injured  by  scalding,  as  it  will  not  keep  so  well,  and 
turns  dark  or  becomes  spotted,  which  much  injures  its 
appearance;  it  also  injures  the  flavor  and  destroys  the 
sweetness.  The  following  is  the  method  recommended 
for  preparing  poultry,  by  many  who  have  experience 
.in  this  business.  Wring  the  necks  of  all  fowls  large  or 
small,  then  take  them  by  the  wings,  and  pick  them 
while  warm.  Some  dealers  observe  that  the  blood  will 
settle  in  the  neck,  and  what  remains  in  the  body  will 
do  no  injury.  An  old  butcher  who  stands  at  our  elbow 
as  we  are  writing  this,  says  that  it  is  the  better  way  to 
bleed  geese,  turkeys,  and  ducks,  by  sticking  them  in 
the  neck. 

To  remove  Flies  from  Rooms. 

Take  half  a  tea-spoonful  of  black  pepper,  in  powder, 
one  tea-spoonful  of  brown  sugar,  and  one  table-spoonful 
of  cream ;  mix  them  well  together,  and  place  them  in 
the  room,  on  a  plate  where  the  flies  are  troublesome, 
and  they  will  soon  disappear. 

To  weld  Tortoise  Shell. 

Provide  a  pair  of  pincers,  the  tongs  of  which  will 
reach  four  inches  beyond  the  rivet.  Now  file  the  tor- 


SECRETS  REVEALED. 


47 


toise  shell  clean  to  a  lap  joint,  carefully  observing  that 
there  be  no  grease  about  it.  Wet  the  joint  with  w$ter ; 
apply  the  pincers  hot,  following  them  with  water,  and 
the  shell  will  be  found  to  be  joined,  as  if  it  were  origin¬ 
ally  the  same  piece. 

Simple  Method  of  Filtering. 

Into  about  a  quart  of  water  throw  a  small  pinch  of 
alum,  leaving  it  to  stand  a  few  minutes ;  it  becomes  as 
clear  as  crystal,  a  considerable  sediment  being  found  at 
the  bottom. 

Moorish  Cement. 

It  is  composed  of  two  parts  of  ashes,  three  of  clay, 
and  one  of  sand ;  this  composition  being  again  mixed 
with  oil,  resists  the  inclemencies  of  the  weather  better 
than  marble  itself. 

To  Purify  the  Breath. 

Put  a  small  lump  of  chloride  of  lime  or  chloride  of 
soda  in  a  glass  vessel,  with  a  little  water ;  let  it  dis¬ 
solve  ;  when  clear,  pour  off  and  rinse  the  mouth  with 
the  liquid. 

Red  Sealing  Wax. 

Take  2  ounces  gum  shellac,  1  ounce  vermillion,  and 
1  ounce  rosin ;  melt  over  a  gentle  fire,  and  form  into 
rolls. 

Invisible  Writing. 

Use  rice  water  instead  of  ink — the  writing  will  be¬ 
come  visible  by  the  application  of  iodine.  Onion  juice 
or  milk  may  be  used  instead  of  ink,  and  the  writing  will 
appear  on  holding  it  to  the  fire. 

To  Destroy  Roaches. 

Mix  white  hellebore  with  molasses;  put  into  a  dish 
or  plate  where  the  roaches  can  have  access  to  it. 

Bed  Bug  Poison. 

Take  one-fourth  of  an  ounce  of  corrosive  sublimate, 
and  mix  with  one  pint  of  rum. 


SECRETS  REVEALED. 


48 

♦ 


To  Promote  the  Growth  of  Hair. 

Take  one  tea-spoonful  of  aqua  ammonia,  and  one 
gill  of  water ;  mix  together,  and  rub  on  the  head. 

To  make  Wafers. 

Take  white  of  eggs  and  flour,  equal  parts  ;  mix,  color 
with  Vermillion,  and  cut  for  use. 

Soft  Soap. 

Ten  pounds  of  potash  mixed  in  ten  gallons  of  warm 
water,  over  night;  in  the  morning  "boil  it,  adding  six 
pounds  of  grease;  then  put  it  in  a  barrel,  adding  fif¬ 
teen  gallons  of  warm  water. 

Shaving  Soap. 

Take  four  pounds  white  bar  soap,  one  quart  rain  wa¬ 
ter,  one  half  pint  beefs  gall,  one  gill  spirits  turpentine. 
Cut  the  soap  into  thin  slices,  and  boil  five  minutes  after 
the  soap  is  dissolved,  stir  while  boiling,  oolor  it  with  one 
half  paper  vermilion,  scent  with  what  you  like;  use  the 
oil  instead  of  essence. 

To  Break  or  Cut  Glass. 

Take  a  worsted  thread  dipped  in  turpentine,  tie  it 
round  the  part,  then  set  fire  to  it,  and  while  hot,  wet  or 
immerse  it  in  cold  water. 

To  Remove  Old  Putty. 

In  taking  out  broken  window  glass,  nitric  or  muri¬ 
atic  acid  will  soften  the  putty  at  once. 

To  render  Iron  as  white  and  beautiful  as  Silver. 

Take  ammoniac  salt  in  powder,  and  mix  with  an 
equal  quantity  of  quick  lime.  Put  them  all  together  in 
cold  water  and  mix  well ;  when  done,  any  pieces  of 
iron,  immersed  therein  at  red  heat,  will  become,  after 
steeping  awhile,  as  white  as  silver. 

To  take  out  Mildew  from  Linen. 

Mix  some  soft  soap  with  powdered  starch,  half  as 
much  salt,  and  the  juice  of  a  lemon  ;  apply  on  both  sides 
with  a  brush,  and  lay  it  on  the  grass  day  and  night,  till 
the  stain  comes  out. 


